Ingredients
- 2 large eggplants (1¼ lbs)
- 2 tbsp tahini
- 4 cloves of garlic, peeled and crushed
- 3 tbsp fresh lemon juice or more to taste
- 4 tbsp cold water
- ¼ tsp salt
- ⅛ tsp freshly ground black pepper
- ½ tsp olive oil
- 1 cup chopped tomato
- ½ cup diced onion
- parsley sprigs to garnish (optional)
Make it step by step
- Pierce the eggplants in several places with a toothpick or fork. Wrap each eggplant in aluminum foil and place on a gas grill or in the oven at 500°F.
- Cook until the eggplants collapse and begin to release a lot of steam, about 10–15 minutes. Remove the foil and place the eggplants into a bowl of cold water.
- Peel while eggplants are still hot and allow them to drain in a colander until cool. Squeeze pulp to remove any bitter juices and mash the eggplant to a puree.
- In a food processor, mix tahini, garlic, onion, tomato, lemon juice, and water until mixture is concentrated.
- With the blender running, add the peeled eggplant, salt, pepper, and olive oil.
- Serve in a shallow dish and garnish with black pepper, tomatoes, and parsley.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.