Description
This recipe is the minimalist elegant approach to get the most out of the fine taste of baked aubergines transformed into a tahini-mixed paste. It’s one of the most authentic (Lebanese) recipes I can offer.
Ingredients
- 2 whole Aubergines (Eggplant)
- 5 Tablespoons Tahini
- ¾ cloves Garlic
- Salt
- ½ Lemon
- Olive Oil, For Serving
- Fresh Parsley And Pomegranate Seeds, For Garnish
Preparation
Preheat oven to 200ºC (390ºF) with circulating air. Put both aubergines into the oven on a baking tray.
Take out the aubergines as soon as they are soft. It can take up to 45 minutes depending on your oven and the aubergines themselves. Check from time to time by cutting them open and checking to see if they are also soft inside.
As soon as they are soft enough and baked well, take them out and let cool until cool enough to handle..
Peel the crunchy skin. Don’t take off too much pulp. Take a spoon and slice off any pulp left on the skin.
Put the pulp into a bowl and mix thoroughly with a spoon until you have a paste.
Use a garlic press to crush the garlic. Add garlic, tahini and some salt. Squeeze some lemon juice in and mix well. Keep mixing until combined well.
Put the mixture on a small plate. Form a small crater in the middle. Add some olive oil and garnish with parsley and pomegranate seeds. Serve with Lebanese bread.
