INGREDIENTS
1
large eggplant (around 375 grams)
3 tbsp
tahini
1 tbsp
olive oil (more to drizzle before serving)
3
garlic cloves (finely chopped)
1/4 tsp
cumin powder
1/8 tsp
cayenne pepper
juice of 1 lemon
salt (to taste)
parsley or cilantro (to garnish)