Wash and roast the eggplant / bengan on a gas stove from all the sides

Peel off the skin and cut in pieces put them in a mixture jar add cloves and salt and give a start open the lid add tahini paste and lemon juice give nice blend until get smooth consistency

Take out in a serving bowl garnish with chilli flakes and olive oil serve with pita bread or as a dip

Add more oil and blend till you get smooth paste