2-3 large eggplants
2 Tbsp tahini
Juice and Zest from 1 lemon S&P
2 tbsp Olive oil
2 tsp harissa spice blend
1 tbsp sesame seeds
Fresh chopped mint and parsley
Using high heat on your bbq grill the whole eggplants until the skin is charred and the inside of the eggplant is soft. Let them sit off heat until cool enough to handle.
Slice eggplant lengthwise and scoop out the inside flesh. Mix with tahini, lemon juice and zest and season with salt and pepper. I like to really mash these ingredients up and use a whisk to whip it all together.
In a small saute pan toast the harissa and sesame seeds. Pour this into a small dish with olive oil. Drizzle over plated roasted eggplant mash and top with fresh herbs. Serve with veggies, pita, chips or crackers, similar to hummus!