Ingredients
- 4 large eggplants
- 3 crushed garlic
- 1/2 cup tahini
- Juice of 1 juicy lemon
- Salt to taste
For topping:
- Extra virgin olive oil
- Parsley
- Pomegranate arils
- Sumac
- Finely diced tomatoes (optional)
To serve:
Fresh or toasted pita
Method:
- Pierce eggplants with a skewer, knife or fork on all sides & cook directly on an open flame or BBQ turning frequently.
- Once they’re charred & blistered & soft remove & place in a bowl. Cover with cling wrap, with this method, the steam helps soften the skin for easy peeling.
- When cool enough to handle peel the skin & add the flesh to a bowl.
- Add the crushed garlic, tahini, lemon juice & salt to taste. Mash with a mortar & pestle or use a fork or potato masher.
- Taste & adjust flavours, serve with a drizzle of extra virgin olive oil, parsley & pomegranate arils.
Notes
- If an open flame is not an option, you can roast the eggplants in the oven at 180c turning frequently until they collapse. While still delicious, you won’t get the same authentic smokey flavour.
