LEBANESE EGGPLANT DIP

One of the key elements on the meze table. Eggplants are common in the Lebanese kitchen and occur in many dishes.

SERVES: 4

INGREDIENTS:

• 2 large eggplants
• ⅖ cup (100 g) tahini
• ⅖ cup (95 ml) lemon juice
• 2 teaspoons minced garlic
• Salt
• Olive oil
• Optional: pomegranate seeds or diced tomatoes for garnish

INSTRUCTIONS:

1. Wash the eggplants and pierce them with a sharp knife to prevent them from cracking in the oven.
2. Place the eggplants in an ovenproof dish and roast them at 475°F (250°C) for 15 to 20 minutes, or you can sauté them on the stove.
3. Remove the eggplants from the oven/stove when they have turned completely black. Peel them under running water and drain them in a colander for 15 minutes.
4. Coarsely chop the peeled eggplants and place them in a blender. Add tahini, lemon juice, minced garlic, and salt.
5. Blend the ingredients until you achieve a smooth consistency.
6. Pour the mixture into a small bowl and make a hole in the middle.
7. Fill the hole with olive oil and garnish with pomegranate seeds or diced tomatoes if desired.