Ingredients
Scale
- 2 medium eggplants
- 2 tablespoons tahini
- Juice of 1/2 to 1 lemon, to taste
- 1 tablespoon plain yogurt
- 2 cloves garlic, crushed to a paste
- Flaky sea salt
- Pomegranate seeds, for serving
- Crushed walnut halves, for serving
- Chopped parsley leaves, for serving
- Olive oil, for drizzling
- Pita bread, for serving
Instructions
- Grill the whole eggplants over the flame of a gas stove or on a rack set over an electric cooktop until the skin is charred all over, a couple of minutes each side.
- Put the eggplants in a large bowl and cover tightly with plastic wrap to steam for 8 to 10 minutes. When cool enough to handle, remove the charred skin and discard, reserving any liquid in the bowl.
- Roughly chop the eggplant flesh and put in the bowl along with any reserved eggplant liquid.
- Add the tahini, lemon juice, yogurt and garlic, then season with salt. Mash with a fork until thoroughly combined.
- Transfer the dip to a serving dish and top with pomegranate seeds, crushed walnuts, parsley leaves and a drizzle of olive oil. Serve with warm pita bread for dipping.
- The dip can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Lebanese, Eggplant, Tahini, Middle Eastern