A easy to make classic Middle Eastern appetizer.
- 2 medium eggplants or 4 small (about 3 pounds )
- ¼ cup tahini, more if needed
- 1 cloves garlic, minced
- ½ tsp Celtic sea salt
- ¼ cup lemon juice, more if needed
- ½ tsp ground cumin
- Pinch of cayenne
- 1 Tb extra virgin olive oil
- Heat grill on medium or prepare a medium hot charcoal fire. Alternately roast on your stove top.
- Prick eggplant with a fork in a few places and place on the grill rack.
- Grill turning frequently until the skin blackens and the flesh feels soft 15-20 minutes. If the skin is getting black and the eggplant is still not soft turn down the heat to low. You want the eggplant to be soft and mushy but you don’t want the flesh burnt.
- Remove eggplant from the grill. Place into a bowl and cover. Let cool or refrigerate overnight.
- Once it is cool, peel off and discard the skin and liquid.
- Coarsely chop the flesh and put it into a bowl
- Using a fork mash the eggplant to a paste.
- Smash the garlic on a cutting board with the broad side of a chef’s knife. Place a pinch of salt on the smashed clove, and mash the salt into the garlic until you get a puree. Alternately use a mortar and pestle.
- Add the tahini, smashed garlic, lemon juice, salt, cumin and cayenne. Mix well
- Taste and add more salt, tahini and/or lemon juice, if needed.
- Drizzle olive oil over the top.
- Serve with cucumber spears, crudité or chips.
If you don’t have a grill roast on your gas stove top. Place eggplant directly on top of the gas range grate. Turn the flame to medium. Allow eggplant to roast over the flame for 20-30 minutes, until the skin chars and the inside is soft. Give it a quarter every 5 minutes as it cooks. The larger the eggplant, the longer it will take to roast. Smaller eggplants (like Japanese eggplants) will roast faster. When finished cooking, remove from oven and proceed to recipe.
- Category: Appetizer
- Cuisine: Paleo, Vegan, Gluten Free