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Two More Ways to Get More for Less
minced garlic cloves
tablespoons of lemon juice
tablespoon of olive oil
teaspoon of ground cumin
teaspoon of salt
teaspoon of pepper
cup of Tahini paste
teaspoon of sumac
Preheat oven to 190 °C (375 °F).
Using a fork, prick the eggplants all over. Place them on a baking sheet and cook (or barbecue) for about 45 minutes until the skin blackens and blisters.
After letting them cool, peel off the skin.
Put the skinless eggplant in a food proessor. Add garlic cloves, lemon juice, cumin, Tahini paste, salt and pepper. Pulse until mixture forms into a paste.
Serve with a drizzle of olive oil, a sprinkle of sumac and parsley for garnish.
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