|Garlic||2 Clove (10 gm)|
|Sesame tahini||60 Milliliter (1/4 Cup)|
|Lemon juice||75 Milliliter (5 Tablespoon)|
|Cayenne pepper||1 Dash|
|Parsley sprigs||3 (For Garnish)|
1)Eggplant has to be charred either over flame of gas stove or under broiler.
2)Run charred eggplant under water when ir begins to soften and skin has blackened.
3)Squeeze out moisture from the eggplant by using a kitchen towel or cheesecloth.
4)In a blender, put the pulp of eggplant, garlic, sesame tahini, lemon juice, cayenne pepper and blend to attain smooth consistency at low speed.
5)Take a bowl, transfer eggplant smoothie into it and garnish with prasley springs.
6)This can be stored in refrigerator for minimum one week.
7)Serve as side dish for lunch or dinner.