Tahini Roasted Eggplant Salad

(Tahinli Patlıcan - Hatay)

1 large eggplant, roasted, peeled
1 red bell pepper or long red sweet pepper, roasted, peel and discard the seeds, cut in medium size
1 cubanelle pepper, roasted, peel and discard the seeds, cut in medium size
1-2 tbsp extra virgin olive oil
4-5 tbsp tahini
1 tbsp lemon juice
2-3 garlic cloves, mashed with salt
Red pepper flakes
Salt

Mash the roasted eggplant using a fork and mix with the tahini. Then add the remaining ingredients. Place on a serving platter and serve.