Directions
- 1Roast eggplants until soft and wrinkly.
- 2Set aside to steam and help the peeling process.
- 3Transfer the creamy insides of the eggplant to a food processor.
- 4Add tahini, lemon juice, garlic, and salt.
- 5Blend into a chunky purée.
- 6Serve with pomegranate seeds, olive oil and pita bread.
Ingredients
- 3 eggplants
- 2 tbsp tahini
- 1 tbsp lemon juice
- 2 cloves garlic
- 1 pinch salt
- 1 handful pomegranate seeds
- 1 tbsp olive oil
- 3 pita bread
Equipment
ovengrillfood processor
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