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Ingredients
- 1 Large Eggplant
- 1 Garlic clove minched
- 1/2 Teaspoon Himalayan salt (or pink salt)
- 1/2 Teaspoon Cumin powder
- 4 Tablespoon Tahini
- 1/4 Cup Cilantro chopped
- Juice of half a lemon
- Za'atar for garnish
- Extra virgin olive oil for garnish
Ingredients
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Instructions
- Adjust an oven rack to the middle position and turn broiler on high heat.
- Place eggplant onto the baking sheet lined with aluminum foil and prick in several places using a knife or a fork. This will let the steam escape as the eggplant roasts. .
- Broil eggplant 2 minutes on all sides. Rotating so the skin on all sides is charred. The charred skin begin to smell smoky and this will add a lot of smoky flavour to the dip.
- When all sides have charred skin, turn off broiler keeping the eggplants in the oven. Heat oven to 375 degrees F, and then roast eggplants until very soft; 25 to 30 minutes. Cool 10 to 15 minutes until easily handled and peel to remove the skin.
- Add all ingredients in the food processor and blend on low until all combined.
- Garnish with olive oil and za'atar and serve. Delicious cold and warm.
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