Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C) and line a sheet tray with parchment paper.
Step 2
Cut each
Eggplants (2)
in half, and drizzle each half generously with olive oil on the cut side.
Step 3
Sprinkle the cut sides of the eggplant with
Salt (to taste)
generously, then line them upside down on the sheet tray.
Step 4
Let them roast in the oven for about 45 minutes to 1 hour, until the skin is really shriveled and they almost look collapsed. Let them cool enough to handle.
Step 5
Scoop out the eggplant flesh with a spoon and move it into a bowl. Season with more
Salt (to taste)
,
Ground Cumin (1/2 tsp)
, and
Crushed Red Pepper Flakes (2 pinches)
.
Step 6
Stir in the
Lemon Juice (1)
,
Tahini (1/4 cup)
, and
Garlic (5 cloves)
. Mash with a fork until everything comes together. Then, slowly pour in
Olive Oil (1/3 cup)
, keep stirring until it’s incorporated into a creamy mixture.
Step 7
Transfer the mixture to a bowl and drizzle some olive oil on top. Season with
Paprika (1 pinch)
.
Step 8
Serve with warm pita, pita chips, or roasted veggies.
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