Enjoy!
- 1 large eggplant
- 1/4 cup tahini, plus more as needed
- 3 garlic cloves, minced (start with less if your garlic's extra potent, you can always add more)
- 1/4 cup fresh lemon juice, plus more as needed
- 1 pinch ground cumin salt, to taste
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/4 cup brine-cured black olives, such as kalamata (I didn't have olives, so I skipped this one)
Remove from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a bowl, or blender. Using a fork, mash the eggplant to a paste, or skip to next step.
Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed. Mix/Blend.
Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
Drizzle the olive oil over the top and sprinkle with the parsley.
Place the olives around the sides. Serve at room temperature.
Source: Food.com
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