Love to eat this dish with a good bread and good olive oil curled over. Yum! The roasted eggplant gives a lovely flavor to the dish.
1 tbsp tahini (sesame paste)
The juice from ½ lemon
0.5 tsp ground cumin
0.25 tsp sumac
1 piece garlic clove
2 tablespoons olive oil
2 tablespoons chopped parsley
Slice the eggplant in half and sprinkle some salt over. Let there for a while, then wipe off the liquid that forms on the cut surface. Roast in the oven 225c for about 20-25 minutes or until it got plenty of color. Take it out and let cool a little. Then pull off the skin from the eggplant and place in a blender with the other ingredients. Blend until it is smooth and alldelens mower up on a platter. Drizzle with good olive oil. Serve with bread.
7 Comments Add yours
Again, interesting, different from how I make it 🙂
Thanks 🙂 This is comes when I visited Egypt and a old women learned me her way. 🙂
Cool! How fab 🙂
i had this loadsss when i visited turkey!! this is so nice 😀 x
Totally agree with you 🙂 I love it 🙂