2 large eggplants
1 tablespoon tahini (or more as needed)
3 garlic cloves, chopped
A pinch of ground cumin
1/4 cup of lemon juice (or more as needed)
Salt & black pepper to taste
2 tablespoon of extra virgin olive oil
1 tablespoon of chopped parsley
1/4 cup of black olives, sliced
1) Prick the eggplants with a fork in several places and place on the fire or grill rack. Grill, turning frequently until the skin blackens and the flesh just begins to soft. Around 10-20minutes. Let it cool slightly and peel off and discard the skin.
2) Place the eggplants flesh in a bowl and mash the eggplant to a paste by using a fork.
3) Add the tahini, garlic, lemon juice and cumin. Mix well. Season with salt & black pepper. You may add more tahini and/or lemon juice, if needed. Up to your taste!
4) Transfer the mixture to a serving bowl or individual small serving plate with the back of a spoon to form a shallow well. Drizzle olive oil over the top and garnish with the chopped parsley and chopped olive.