A flavorful smoked eggplant dip with a creamy tahini base, perfect for lovers of traditional Levantine cuisine. This easy recipe can be served as a dip or used as a sandwich filling, making it ideal for all occasions.
Preparation Time: 40 minutes
Serves: 5 people
Ingredients
3 eggplants
1/2 cup tahini
1/4 cup lemon juice
3 garlic cloves
1 tablespoon olive oil
1 teaspoon salt
Preparation Method
Pierce the eggplants with a fork, then roast them directly over a gas flame on medium heat. Turn them frequently until the skin is charred and the flesh becomes soft (about 10–15 minutes).
Let the eggplants cool, then peel off the burnt skin. Cut them in half and remove the seeds from the flesh.
Allow the flesh to drain for a few minutes to remove excess liquid.
In a food processor, blend the seeded eggplant with tahini, lemon juice, garlic, and salt until smooth.
Add the remaining eggplant flesh and mix again until you reach your desired texture.
Transfer the dip to a serving bowl, drizzle with olive oil on top, and serve with pita bread or tortillas.
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