1 medium eggplant
1 garlic clove
½ onion, preferably red onion (optional)
2-3 tablespoons tahini
chopped parsley or coriander
salt to taste
Roast the eggplant on a fire or flame.
When it is cooked through inside, place in a bowl and cover it.
Meanwhile, finely chop all the veggies.
Peel and remove the burnt skin of eggplant. Mash the burnt eggplant and add all the other ingredients. Mix well.
Garnish with coriander/parsley.