Ingredients:
3 medium oval eggplant
2 cloves garlic
1 pc green chili
1/3 cup lemon
1/2 tsp cumin powder
1/4 cup olive oil
1/4 cup sesame paste (tahini sauce)
salt and pepper to taste
Sumac powder, to garnish
Directions:
1. Place whole unpeeled eggplant on a baking sheet and cook on a moderate oven for 45 minutes , or depending on size until soft to touch.
2. Remove the skin and chop the flesh roughly. Drain off excess moisture.
3.Using mortar and pestle, crush garlic and chili with 1/2 tsp salt.
4.Using electric blender, put together eggplants ,cumin powder, crushed garlic and chili, and mashed finely, add lemon juice, tahini sauce and olive oil alternately, until it turn into a paste. Best serve with pita bread.
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