Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 2 | Large | Brinjals - black shiny -(Baingan) | To be roasted |
| 1/4 | Teacup | Tahini | Sesame paste |
| 1/4 | Teacup | Lime Juice | |
| 4 | Flakes/Cloves | Garlic (Lason, Losun) | Smashed. |
| 1/4 | Teaspoon | Jeera Powder | |
| 1/2 | Teaspoon | Salt | |
| 2 | Tablespoon | Parsley | chopped fine |
| 1 | Tablespoon | Olive Oil |
Method
Broil the brinjals, on live flame of the stove, till the skin crinkles and the fesh is roasted.. Cool the egg plants,
Mix tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so that the flavors blend. Smash the garlic to make the blend.
When the brinjals are cool, peel the skin, and scoop the flesh. Mix this flesh, with the mixture in the bowl and blend all well. Put the parsley and olive oil and blend. Check if the salt the sourness is to your liking, and adjust as you like.
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