Egg plant Chutney

Ingredients:

• Eggplant - 1
• Garlic cloves - 2
• Tahini – 2 tbsp
• Lemon juice – 3 tbsp
• Salt – to taste
• Minced parsley – 1 tbs

Method:

1. Pre-heat broiler. Pierce eggplant with a fork, place on baking tray and broil.
2. Cook till the skin gets overdone and inside is soft and mushy.
3. Peel away charred skin.
4. In a processor, combine everything but the parsley. Blend until smooth.