Directions
- 1Boil the beetroots, peel them, let them cool, and cut them into random cubes.
- 2Grill the eggplant until it gets smoky flavor, let it cool, peel it, and chop it.
- 3In a food processor, coarsely grind the beetroots.
- 4Put the beetroots in a bowl, and add the chopped eggplants and ground walnuts.
- 5In another bowl, add the tahini, yogurt, lemon juice, and salt. Whisk until smooth.
- 6Add the sauce to the beetroot mixture gradually while stirring.
- 7Taste and add more lemon juice or salt if needed.
- 8Serve and garnish with pomegranate seeds, dill, and olive oil.
Ingredients
- 1 kg beetroot
- 1 piece grilled eggplant
- 1 cup ground walnuts
- 0.25 cup tahini
- 1 cup yogurt
- 0.25 cup lemon juice
- 1 tsp salt
- 1 handful pomegranate seeds
- 1 handful dill
- 1 olive oil
Equipment
potknifefood processorwhiskbowl
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