Ingredients
2 male Italian eggplants or small globe eggplants
3 tablespoons tahini paste (Soom)
2 tablespoons lemon juice, more if necessary
1 large or 2 medium cloves of garlic, pressed or minced
⅓ cup extra-virgin olive oil
1 tablespoon plain Greek yogurt
1/2 teaspoon salt, or to taste
1/4 teaspoon sumac
1/4 teaspoon Aleppo pepper or red pepper flakes
To Garnish
Extra virgin olive oil
Toasted pine nuts for garnish, optional
Pomegranate seeds, optional
2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.
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