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This is a very classic appetizer dish in the middle east and its actually easy to make
Ingredients
One eggplant
2-3 table spoons of yogurt
Small banch of parsley
2- 3 cloves of garlic
3- 4 table spoos of Tahiny sauce
Olive oil to taste
Instructions
Turn on the stove and hold the eggplant with tonsils and cook the eggplant until it is nicely brown all over. Make sure to keep turning it.
Note: you can choose to cook the eggplant in the oven by poking it with a fork and cooking at high heat in the oven for 45 minutes.
After cooking the eggplant in the stove or in the oven you can choose to make it even more tendet by turing on the broiler for 10 more minutes at high heat.
Cover the eggplant for few minutes just so that the steam helps when you try removing the skin with a fork.
In food processor add the yogurt, Tahiny sauce, garlic, parsley and the skinless eggplant. Blend it until it is smooth add salt to taste.
Surve with olive oil as desired and a dust of sumac.
Traditionally eaten with pita bread
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