Roasted eggplant with garlic, tahini and sumac.
Prick eggplants all over with a fork. Thread garlic cloves onto a skewer.
Cook the eggplants in the oven at 220˚C, turning occasionally, until charred and tender, 10 to 12 minutes.
Cook the garlic, turning once, until charred and tender, 6 to 8 minutes.
Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor.
Add lemon juice, tahini and salt; process until almost smooth.
Drizzle with oil and sprinkle with sumac, if desired.
This looks delicious!
Great presentation, would love to try this recipe.
The calories seem about right for this portion size.
Thanks for sharing this! Saved for later.
Perfect healthy meal option 👍