Bakers Delight 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 200 °C. Roast the eggplants on a paper lined tray for 2030 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 Bakers Delight Turkish Bread.