1 eggplant
Garlic cloves, two
Fresh lemon juice, 2 ounces
Tahini, 2 tablespoons
Parsley leaves alone, half a bunch
Pepper and salt


1) Make a few holes in the eggplant’s skin (to prevent it from exploding) and grill it over medium-high heat, turning it over every 7 minutes, until the skin is well charred and the flesh is tender. Grilling takes roughly 30 minutes in total.
2) If you don’t have a grill, you may roast your eggplant for around 30 minutes in a 375°F oven.
3) Take the eggplant off the grill, and let it to cool.
4) Peel the eggplant’s skin once it has cooled enough to handle, then throw it away.
5) Drain the eggplant flesh for 10 minutes in a colander.

6) Pulse tahini, parsley, lemon juice, and garlic in a food processor to mix.
Add the flesh of the eggplant.
8) Salt and pepper to taste, and pulse to blend.
9) If you’d like, add extra Tahini or lemon juice to change the flavor.
10) Sugar or honey will assist if it’s bitter. According to research, the white plant variant has a sweeter flavor.

Similar Posts

Leave a Reply

Your email address will not be published.