Ingredients
- 2 eggplants
- 2 tbsp. tahini
- 3 tbsp. olive oil
- 3 garlic cloves, chopped
- 1 1/2 tbsp. lemon juice
- 1/2 tsp. cayenne pepper
- 1 tbsp. cumin
- 1 tsp. salt
- 1 tsp. pepper
- smoked paprika, chopped parsley, zatar, and olive oil to garnish
Instructions
- Heat grill to 350 degrees. Pierce eggplant with knife in multiple places to allow stream to release. Place eggplant directly onto grill grate.
- Flip eggplant every 5 minutes, until each side is scalded and eggplant is soft.
- Remove from heat and place in a plastic ziplock. This help the eggplant to continue to steam and helps with peeling off the skin.
- In a medium bowl, mix together tahini, olive oil. garlic cloves. lemon juice, cayenne, cumin, salt and pepper.
- Once eggplant has cooled down and it is easy to handle, cut in half longways and allow excess water to drain. Scoop out the eggplant, removing the skin. Reserve about 1/4 of the eggplant for later.
- Add most of the eggplant to the tahini mix and place in a food processor or magic bullet. Blend until creamy.
- Chop the reserved eggplant and stir into the mix.
- Place in a bowl and top with chopped parsley, smoked paprika, and olive oil to taste. Zatar is optional. Serve with chopped veggies or pita.
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