Eggplant dip made with tahini and lemon
Eggplant, Healthy, Mezze
Servings 4
INGREDIENTS
2 Eggplant, Aubergines
1 Lemon
1 Garlic Clove, crushed
1 tbsp. Salt
1/2 cup of Tahini
A drizzle of Extra Virgin Olive Oil
METHOD
Roast the eggplants on a gas stove over medium-high heat for about fifteen minutes, rotating every few minutes until well done.
Immediately after removing from the stove and while eggplants are still hot (not too hot so you don’t burn your hands), peel off the burnt skin in strips. Hold them by the stems and use a fork to get the strips off, and discard as much as possible of their seeds.
Put the eggplants in a strainer to drain, and while they are still hot (not too hot so you don’t burn your hands), remove the burnt skin with a fork and discard as much as possible of their seeds. Cut the tops off.
Strain the water from the eggplants by placing them on a colander for about 10 minutes. This step is important, so you don’t get a liquid Mutabal.
Move to a bowl and beat well with a crusher.
Add the lemon, tahini, salt, garlic, and mix. Adjust seasoning if necessary.
Drizzle with good olive oil just before serving.
Serve cold as an appetizer, with a side of Pita bread.
