Ingredients
Equipment
Method
- You can prepare roast eggplants over a medium fire or preheat the oven to 390 degrees F and bake them in a baking dish with a baking sheet with aluminum foil. A nice tip is to always prick in several places using a fork the eggplant which helps steam escape and prevent your eggplant to explode in the oven. Use the broil function for 2 minutes on all sides. You'll notice that the skin gets darken brownishly and begin to smell smoky. There is also ready-to-use roasted eggplant you can purchase from the store or online.
- Tear off length-wise the eggplants into several pieces and add them into a large bowl.
- Juice the lemon and peel the garlic and add it to a blender or food processor. Add olive oil, tahini, paprika, salt.
- Add the eggplant pieces to the blender and mix it with the other ingredients.
- Transfer it into a bowl and you can serve with a splash of olive oil for garnish and freshly cut parsley or mind leaves.
Notes
It would taste bitter if it is not seasoned to balance or lemon juice is not added appropriately.
You can keep it in the fridge for about 5 days and it can get a better taste after a day or two in the refrigerator.
For this recipe, you can use a blender or food processor but be careful, to not make it too much smoother.