- 2 eggplants medium
- 2 cloves garlic
- ½ lemon juice of
- 2 tbsp tahini
- 2 tbsp olive oil
- salt to taste
- 1 tsp sumac divided
- chives for garnish optional
Prick the eggplants with a fork all over and place on a baking sheet, then arrange it on the top level of the oven approximately 6 inches away from the element. Broil the eggplants until the skins are charred, about 10 minutes on one side, then turn them over and broil for 5 minutes longer or until the skin is charred and the flesh has collapsed.
Peel the eggplants and put the flesh in the food processor together with garlic, freshly squeezed lemon juice, tahini, olive oil, salt and half of sumac. Pulse until smooth, taste and add more salt if needed.
Serve sprinkled with more olive oil and sumac.
Calories: 85kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 362mg | Fiber: 5g | Sugar: 6g | Vitamin A: 35IU | Vitamin C: 8mg | Calcium: 18mg | Iron: 1mg