Place eggplant over grill and cook on all sides until skin is black, burnt, blistered. Let cool and peel skin away from flesh.
Add garlic, salt and lemon to tahini and begin to whisk, in the warm water until it is smooth and the consistency of a thick sauce
In a food processor, pulse all ingredients until it forms a paste. Then add olive oils. Season with salt and pepper.
- Add a dollop of tahini to bottom of plate. Place eggplant on top. Then top the eggplant with the green schug, tomatoes, herbs and more Plant People Olive Oil!
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