2 eggplants, about 1 pound total
4 garlic cloves, coarsely chopped
1/4 cup tahini (sesame seed paste)
1 lemon, juiced
1 handful fresh coarsely chopped
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
Roast the eggplant. it takes longer than you think it would. then let it cool enough to get rid of skin and mix with the other ingredients in the food processor.
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