Ingredients
- 4 italian eggplants
- 1 Tbsp olive oil + a little more for cooking
- 3 Tbsp lemon juice
- ¼ cup tahini
- 4 garlic cloves
- ½ tsp smoked paprika
- Pinch of salt
Optional Toppings:
- Smoked paprika
- Chopped Cilantro
- Chopped Pistachios
- Toasted sesame seeds
Instructions
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Preheat a grill to medium high setting and gather ingredients.
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Carefully prick the outside of your eggplants 5-6x with a sharp knife or fork, brush the outsides of your eggplant with oil, and put on the grill once hot.
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Char the skin of your eggplant on all sides making sure to rotate and making sure you do not burn the inside of your eggplant.
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Once your eggplant is charred on all sides and cooked through, remove from the heat and place in a heat safe dish covered with aluminum foil.
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Once cool enough to handle, peel the skin from the eggplant and remove its stem.
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Place the flesh of the eggplant in a blender with your olive oil, lemon juice, tahini, garlic, smoked paprika and salt. Blend on high until smooth.
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Pour out into a serving dish . Optionally top with a pinch of smoked paprika, cilantro, and chopped pistachios and sesame seeds.
Notes
If you do not have a grill you can also do this under a broiler on the Highsetting. Make sure to keep an eye on the cooking process and adjust your rack height if the skin is charging too quickly for the eggplant to cook through.
- Prep Time: 5
- Cook Time: 20
- Category: Snack
- Cuisine: Lebanese