Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
8
- 1 large eggplant
- 1tablespoons olive oil
- 2-3tablespoons tahini
- 2 cloves garlic, grated or crushed
- 1 lemon, juice only
- 1 pinch ground cumin
- 1 pinch salt
- 1 pinch freshly ground black pepper
Method
Step 1 of 3
Preheat the oven to 200°C. Pierce the eggplant a few times all over with a knife. Next, using your hands, rub the eggplant with the olive oil. Roast in the oven for 30-40 minutes until beginning to char.
Step 2 of 3
When the eggplant is cool enough to handle, peel off the skin, and put the roasted flesh in a blender or food processor. Add the tahini, garlic, lemon juice, and cumin, and blend to a purée.
Step 3 of 3
Taste, and season with salt and black pepper, adding more lemon juice if needed. Blend again briefly. Spoon into a bowl or serving dish, and serve with pitta breads.
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