Eggplant Puree with Tahini
0
0
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Eggplant Puree with Tahini
Ingredients
- Eggplants - 1 piece
- Olive Oil - 8 fl oz
- Coarse Salt - to taste
- Ground Black Pepper - to taste
- Garlic - 1 clove
- Citrus Zest Mix - 1 teaspoon
- Meyer Lemon Juice - 1 tablespoon
- Tahini - 1 tablespoon
- Ground Cumin - 1 teaspoon
- Toasted Cumin Seeds - to taste
Step by Step guide
Step 1
Preheat the oven to 245˚C (475˚F). Place the eggplant on a baking sheet, mix with 60 ml of oil, and season with salt and pepper. Roast until soft and slightly charred for 20-25 minutes; let cool slightly. Chop the eggplant (flesh and skin) until it reaches a puree-like consistency.
Step 2
In a medium bowl, combine the eggplant, garlic, lemon zest, lemon juice, tahini, and cumin; season with salt and pepper. Drizzle with oil and sprinkle with sesame seeds.
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