Levantine
Moutable
| Category: | Soups & Mezza |
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Notes
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Ingredients
| Eggplant | ||
| Tahina sauce | ||
| Lemon juice | ||
| Salt | ||
| Pepper | ||
| Sumac powder | ||
| Olive oil | ||
| Garlic mash | ||
| Pomegranate seeds | ||
| Hung yogurt |
Preparation
- Prick eggplants with fork.
- Char-grill or bake them turning around.
- Once their skin is charred, remove them and set aside.
- After cooling it, remove the skin and some seeds out.
- Blend the Eggplant pulp, mix, yogurt, garlic mash and tahina together.
- Season it with salt.
- Place it in a bowl, add some fresh pomegranate seeds.
- Garnish with paprika and mint leave.
- Finish with Olive oil drizzle.
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