Directions
- 1Grill eggplants over fire until the skin is charred and the flesh is soft.
- 2Place the grilled eggplants in a plastic bag to steam and peel off the skin.
- 3Place the peeled eggplants in a bowl.
- 4Add tahini, lemon juice, apple cider vinegar and garlic.
- 5Add salt and mash everything using a whisk until a smooth paste is formed.
- 6Transfer the dip into a serving bowl.
- 7Garnish with pomegranate seeds and fresh mint leaves.
Ingredients
- 800 grams eggplant
- 0.25 cup tahini
- 0.25 cup lemon juice
- 2 tablespoons apple cider vinegar
- 2 cloves garlic
- 0.5 teaspoon salt
- 1 pomegranate seeds
- 1 mint leaves
Equipment
ovenknifeplastic wrapbowlwhiskspatula
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