1.Roast the Eggplant on an open fire for about 15 minutes.
2. Allow eggplant to rest for 10-15 minutes, slowly peel using your hands, make sure to keep the top brownish part (with the smoky flavor) Remove the stem and chop with your knife (do not use a fork as it will be too runny).
3. In a separate bowl mix the juice of 1 lemon, 2-mashed garlic cloves 1⁄2 teaspoon salt, 1⁄2 cup of tahini and watch it thicken, to loosen the paste add 2 tablespoons yoghurt.
4. Check that the amount of salt and lemon juice and garlic are to your liking and add to your preference.
5. Dress with sumac, olive oil and some parsley
1 medium sized eggplant
1⁄2 cup tahini (sesame seed paste)
1 squeezed lemon
2 garlic cloves
2 tablespoon yoghurt