Hena’s Roasted Eggplant Dip.
Serve as a spread or a dip .
1 medium eggplant
1 pod garlic (minced)
1/2 lemon (juice)
1/2 tsp roasted cumin powder
1/2 tsp red chilly flakes / paprika powder
1tbsp olive oil
Salt as per taste .
Roast the eggplant directly on heat turning often for 10-12 minutes till completely roasted .
Peel , De seed and finely chop.
Set aside to cool .
In a bowl whisk tahini & olive oil till smooth .
Add all your remaining ingredients.
Adjust seasonings as per taste .
Chill and Serve .