Eggplant puree with tahini
4 servings
30 minutes
Eggplant puree with tahini is a true gem of Arab cuisine, combining the rich, smoky aroma of roasted eggplant with the creamy texture of tahini. This recipe has roots in ancient Middle Eastern traditions where eggplants were valued for their versatility and rich flavor. The light tang of lemon and warm notes of cumin enhance the depth of flavor, while garlic adds a kick. The dish is perfect as a dip for crispy lavash or fresh vegetables and can also complement meat and fish dishes beautifully. Drizzled with olive oil and garnished with sesame seeds, this delicate creamy sauce offers delight with every bite, creating an atmosphere of Eastern hospitality.
1
Preheat the oven to 245˚C. Spread the eggplant on a baking sheet, mix with ¼ cup of oil, and season with salt and pepper. Bake until soft and slightly charred for 20-25 minutes; let cool slightly. Chop the eggplant (flesh and skin) to a puree-like consistency.
- Eggplants: 1 piece
- Olive oil: 1 glass
- Coarse salt: to taste
- Ground black pepper: to taste
2
In a medium bowl, mix eggplant, garlic, lemon zest, lemon juice, tahini, and cumin; season with salt and pepper. Drizzle with oil and sprinkle with sesame seeds.
- Eggplants: 1 piece
- Garlic: 1 clove
- Lemon zest: 1 teaspoon
- Lemon juice: 1 tablespoon
- Tahini: 1 tablespoon
- Ground cumin: 1 teaspoon
- Coarse salt: to taste
- Ground black pepper: to taste
- Olive oil: 1 glass
- Roasted sesame: to taste