When you master cooking with eggplant, this dish, which stars roasted or grilled eggplant, comes out creamy, smokey, and oh-so-delicious!

This Lebanese eggplant dip is often confused with hummus. They look similar and are often used similarly, but they are entirely different dishes.

The cooked eggplant gives this flavorful dip a natural, subtle smoky taste that it is known for, while tahini makes it creamy and slightly nutty. Fresh lemon juice and other spices add interest to each bite.

Like hummus, you can alter this recipe to fit your preferences. A little more fresh garlic here, a little less lemon or more tahini there. Maybe throw some pomegranate seeds on top.

Mix the eggplant minus the skin, in a mixing bowl with tahini paste, garlic, lemon juice, salt, and black pepper. Mix again until well combined.

Eggplants Olive oil Tahini  Garlic Lemon juice Salt, pepper Parsley Paprika

The Foreign Fork 

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