Yield: makes 3 cups
Ingredients
- 2 lb. eggplants, halved lengthwise (2 medium/large) eggplants
- 1⁄3 cup fresh lemon juice
- 3 tbsp. tahini
- 2 cloves garlic, minced
- 1 cup plain, full-fat yogurt (use 1/2 to 3/4 cup instead)
- Kosher salt and freshly ground black pepper, to taste
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup pomegranate seeds (did not use)
- Mint leaves, for garnish
Instructions
- Heat oven broiler. Place eggplant cut side down on a baking sheet; prick all over with a knife. Broil, flipping once, until skin is charred and eggplant is tender, 20–25 minutes. Transfer eggplant to a colander set over a bowl; cover with plastic wrap. Let cool; peel. Place lemon juice, tahini, and garlic in a food processor; let sit 10 minutes. Add reserved eggplant, the yogurt, salt, and pepper; pulse until slightly smooth and transfer to a shallow dish. Using a spoon, make a well on the surface; drizzle with oil. Garnish with pomegranate seeds and mint.
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