Eggplant Puree with Tahini
Appetizers • Arabian
Description
Eggplant Puree with Tahini
Ingredients
- Eggplants 1 piece
- Olive Oil 10 fl oz
- Coarse Salt to taste
- Ground Black Pepper to taste
- Garlic 1 clove
- Citrus Zest Mix 1 teaspoon
- Meyer Lemon Juice 1 tablespoon
- Tahini 1 tablespoon
- Ground Cumin 1 teaspoon
- Toasted Cumin Seeds to taste
Step-by-Step Guide
Step 1
Preheat the oven to 245˚C (475˚F). Place the eggplant on a baking sheet, mix with 60 ml of oil, and season with salt and pepper. Roast until soft and slightly charred for 20-25 minutes; let cool slightly. Chop the eggplant (flesh and skin) until it reaches a puree-like consistency.
Step 2
In a medium bowl, combine the eggplant, garlic, lemon zest, lemon juice, tahini, and cumin; season with salt and pepper. Drizzle with oil and sprinkle with sesame seeds.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!