chillyfillmores
– 2 medium eggplants – 2 tbsp tahini – 2 tbsp olive oil – 2 garlic cloves, minced – Juice of 1 lemon – Salt to taste – 1/2 tsp ground cumin – Fresh parsley for garnish – Optional: Pomegranate seeds or smoked paprika
Ingredients
01
Roast whole eggplants at 400°F for 30 minutes, turning occasionally, until skins are charred and insides soft and smoky.
02
Let eggplants cool, then peel off skins and scoop flesh into a bowl, discarding any bitter or seedy parts.
03
Add tahini, lemon juice, olive oil, garlic, cumin, and salt to the eggplant flesh, then mash or blend until smooth.
04
Taste and adjust seasoning, adding more lemon or salt if needed; texture should be creamy and flavorful.
05
Spoon into a serving bowl, drizzle with olive oil, garnish with parsley and optional pomegranate seeds or paprika.