- Take 1 medium baked/roasted egg-plant
- Let cool for 20 mins
- Scoop out the pulp into a fine mesh sieve.
- Take the sieved pulp into a mixture grinder
- Add ½ cup of your Amrutva black tahini
- 1 clove chopped garlic
- Drops of fresh lemon, salt & black pepper to taste
- 1 tbsp yogurt
- 2 tbsp olive oil and churn it to get a creamy, tasty dip ready!
