You can also roast the eggplant in an oven. Cut the eggplants in long pieces and place them on a baking sheet.
Drizzle with some olive oil and roast for 20-25 minutes at 180 Degrees C.
The best part of making it at home is that you don’t have to buy the expensive tahini paste from the market.
You can make it home and add it to the recipe or even skip it. Although I highly recommend adding it to the dip as it gives a very earthy flavor to it
Ingredients:
- 1 Eggplant
- ¼ cup Onion (Chopped)
- 2 tablespoon Tahini (Mix 2 part sesame seeds with 1 part olive oil and little water and blend in a blender to make a smooth paste )
- 1 tablespoon Lemon Juice
- 2 teaspoon Garlic (Chopped)
- 2 tablespoon Greek Yogurt
- Salt to taste
- 2 tablespoon Extra Virgin Olive Oil
Instructions:
-
Wash the eggplant and pat dry.
-
Make a few incisions on the eggplant and roast directly on a gas stove or in an oven till the skin turns black and the flesh is softened.
-
Remove the blackened skin of the eggplant.
-
Add the flesh and remaining ingredients in a blender and just blend to am ke a smooth dip.
-
Garnish with olive oil, coriander and pomegranate kernels.
-
Serve with pita or any other crackers.
Carrot Ginger Soup
