Image for illustration onlySmoky Eggplant Spread with Sumac
This dish brings to the table the rich depth of eggplants roasted over an open flame to achieve an intoxicating smoky aroma and a velvety texture that melts in the mouth. The precise balance of high-quality raw tahini, refined lemon acidity, and a touch of sumac creates a harmony of classic Mediterranean flavors that elevates any occasion, from festive gatherings to indulgent family dinners.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Easy
Instructions
- 1Heat the oven on a grill and pierce the eggplants with a fork on all sides. Place them on a baking sheet in the upper grid, about 15 cm from the heating element.
- 2Grill the eggplants for about 20 minutes on one side until the skin is browned, then flip and cook for another 10-15 minutes until the skin is browned and the meat is soft.
- 3After cooking, peel the eggplants and place the meat in a food processor along with the chopped garlic, lemon juice, tahini, olive oil and salt.
Nutrition
- Calories
- 50
- Protein
- 0.1g
- Carbs
- 0.3g
Recommended Equipment & Products
- Food processor
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Chef tips
For a smokier flavor, add smoked paprika. Garnish with pomegranate seeds for a festive touch.
Culinary reasoning
This dish brings to the table the rich depth of eggplants roasted over an open flame to achieve an intoxicating smoky aroma and a velvety texture that melts in the mouth. The precise balance of high-quality raw tahini, refined lemon acidity, and a touch of sumac creates a harmony of classic Mediterranean flavors that elevates any occasion, from festive gatherings to indulgent family dinners.