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متبل البازنجان

12m
Serves 1
instagram.com

متبل البازنجان

instagram.com
12m
Serves 1

Directions

  1. 1Grill eggplants over fire until the skin is charred and the flesh is soft.
  2. 2Place the grilled eggplants in a plastic bag to steam and peel off the skin.
  3. 3Place the peeled eggplants in a bowl.
  4. 4Add tahini, lemon juice, apple cider vinegar and garlic.
  5. 5Add salt and mash everything using a whisk until a smooth paste is formed.
  6. 6Transfer the dip into a serving bowl.
  7. 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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