התמונה להמחשה בלבדSmoky Eggplant Spread with Sumac
This dish brings to the table the rich depth of eggplants roasted over an open flame to achieve an intoxicating smoky aroma and a velvety texture that melts in the mouth. The precise balance of high-quality raw tahini, refined lemon acidity, and a touch of sumac creates a harmony of classic Mediterranean flavors that elevates any occasion, from festive gatherings to indulgent family dinners.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Easy
Instructions
- 1Heat the oven on a grill and pierce the eggplants with a fork on all sides. Place them on a baking sheet in the upper grid, about 15 cm from the heating element.
- 2Grill the eggplants for about 20 minutes on one side until the skin is browned, then flip and cook for another 10-15 minutes until the skin is browned and the meat is soft.
- 3After cooking, peel the eggplants and place the meat in a food processor along with the chopped garlic, lemon juice, tahini, olive oil and salt.
Nutrition
- Calories
- 50
- Protein
- 0.1g
- Carbs
- 0.3g
Recommended Equipment & Products
- Food processor
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Chef tips
For a smokier flavor, add smoked paprika. Garnish with pomegranate seeds for a festive touch.
Culinary reasoning
This dish brings to the table the rich depth of eggplants roasted over an open flame to achieve an intoxicating smoky aroma and a velvety texture that melts in the mouth. The precise balance of high-quality raw tahini, refined lemon acidity, and a touch of sumac creates a harmony of classic Mediterranean flavors that elevates any occasion, from festive gatherings to indulgent family dinners.