Recipe ingredients
- 2 large eggplants, about 1 kg, 32 oz
- 1/4 cup lemon juice, as desired
- 1/4 cup sesame seed paste
- 3 cloves garlic crushed with 1/2 tablespoon salt, as desired
- 1 teaspoon white vinegar
- 2 tablespoons parsley, finely chopped
Recipe method
- Grill eggplants on high heat for 15 minutes after piercing them by a fork on all sides. Turning frequently.
- When tender, wash under running water then peel off skin while hot and remove stem.
- Pound to a puree. Use a food processor, if available.
- Blend in gradually sesame paste, lemon juice and vinegar.
- When mixture is consistent, add garlic and beat mixture well.
- If thick, adjust by lemon juice and water.
- Serve it garnished with parsley, red pepper and olive oil.
Other arab recipes:
Eggplant with sesame paste recipe
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