- 1 COBS Bread Turkish Bread
- 3 large eggplants
- 1/3 cup tahini
- 3 garlic cloves, crushed
- 3 Tbsp lemon juice
- 1 tsp salt
- 1/4 bunch parsley
- Extra virgin olive oil
Preheat the oven to 400° F. Roast eggplant on a paper-lined tray for 20 – 30 minutes or until they pierce easily with a knife.
Set aside to cool. Split the eggplants and scrape out the pulp.
Puree the eggplant pulp, tahini, garlic, lemon, parsley and salt in a food processor or blender until smooth.
Add a drizzle of olive oil and extra chopped parsley, then serve with a delicious COBS Bread Turkish Bread.