John Myers
Ingredients for 4 servings:
- 2 eggplant(s)
- 4 clove(s) garlic, chopped
- 5 tbsp tahini
- 1 lemon(s), juice
- ¼ tsp caraway, ground
- Salt
- olive oil
- Coriander leaves
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Israeli Eggplant Dip
Place the eggplants either directly on the gas flame or on the charcoal of a grill (or under a hot grill if necessary). Turn the eggplants regularly until they are flattened and the skin is evenly charred. Remove from the heat. Place the eggplants in a plastic bag and seal tightly. Let cool for approximately 30-60 minutes. Peel off the blackened skin, reserving the juices. Puree the flesh and transfer it to a bowl. Stir in the reserved juices. Add the garlic and tahini, mix well, then stir in the lemon juice (it will thicken the mixture). If the consistency becomes too thick, simply add 15-30 ml of water. Season with cumin and salt. Drizzle with olive oil and garnish with cilantro leaves. Serve with pita, olives, and hot paprika sauce.
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