- PrepPreparation time10 minutes
- CookCooking timeUp to 2 hours
- ServesServes12
- Nutrition (per serve)Nutrition (per serve)Protein: gSodium: mg
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Print- 1 large or 2 small eggplants
- 1 clove of garlic
- Juice of half a lemon
- 5 tablespoons tahini paste (sesame seed paste)
- 2 tablespoons extra virgin olive oil
- Half a teaspoon cumin powder
- Ground black pepper
- Extra virgin olive oil
- Grill the eggplants, turning them frequently until the skins become blackened and charred (or you can bake them in a slow oven for 1-2 hours until they become very soft).
- Remove the eggplant skins and chop the flesh roughly.
- Place the eggplant in a blender or food processor.
- Add the garlic, lemon juice, tahini, extra virgin olive oil, cumin and pepper to taste.
- Blend to a smooth paste.
- Transfer to a serving bowl and drizzle with extra virgin olive oil.
- Serve with fresh vegetables for dipping (e.g. celery and carrots) and toasted Lebanese or Turkish bread.