4 Italian eggplants
4 tablespoons Lemon for juice
4 tablespoons tahini
4 tablespoons olive oil
2 garlic cloves - minced
Kosher salt to taste
Chili pepper – chopped (to taste, optional)
Pinch sumac (optional)
1. Roast the eggplant either in a 450 degrees oven for half an hour, or over open flame until it is soft and show no resistance when you press it with your finger.
2. Peel the eggplant and leave the stem on. Cut the eggplant into four lengthwise, but leave it attached to the stem. Arrange each eggplant on a plate.
3. Drizzle each eggplant with the lemon juice, tahini and olive oil. Sprinkle with garlic, salt, chili pepper and sumac. Serve warm.
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