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This is a smoky spread made with heavily roasted eggplant that works well as both a dip and a side dish. The oven can be used to roast the eggplant, although grilling is the best method. Smoked salt or smoked paprika can also be used to enhance the smoky flavor.
Slice the eggplants lengthwise and score the surface in a crosshatch pattern. Rub with salt and a bit of olive oil.
Aubergine
Olive oil
Salt
Steps 2
20 Mins
Grill the eggplants on both sides until they develop a nice color, especially on the skin side. This should take about 6-8 minutes per side on the grill. Alternatively, roast them on a baking sheet in the oven at 250 degrees Celsius for about 30 minutes. Let the eggplants cool on a dish covered with aluminum foil to allow the smoky flavor to disperse nicely.
Steps 3
5 Mins
Mix tahini, crushed garlic clove, lemon juice, and a pinch of salt to make a paste. Scoop out the eggplants and mash or blend depending on the desired smoothness of the paste. Then mix with the tahini paste, and season to taste with salt and lemon. Transfer to a nice bowl and drizzle with olive oil.
Garlic, clove
Tahini (sesampasta)
Squeezed lemon
Salt
Steps 4
2 Mins
Ready to serve!
Här finns det kakor!
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