1 large eggplant
Olive oil al gusto
4 tablespoons of tahini
4 large garlic cloves
1 tablespoon of fresh basil
1 tablespoon of fresh cliantro
1 large lime
Sea salt al gusto
Paso a paso
1) Preheat oven to Broil on high.
2) Cut eggplant into thick 1/4 inch slices, and rub with olive oil. Place on baking sheet lined with parchment paper and sprinkle a little salt.
4) Let the cooked eggplant cool for 5 minutes (or more) then peel. I used a spoon to separate the skin from the meaty part.
5) In a food processor mix the peeled eggplant, tahini, garlic cloves, basil, cilantro, lime juice and
a little sea salt. Blend for 2 or 3 minutes and taste. Add more salt if needed.