RecipeMobile

Serves 2-4

Preparation time 30 minutes

Cooking time 5 minutes

Ingredients

1. 1 eggplant
2. 4-6 cloves of garlic
3. 2 tbsp tahini
4. 1/4 cup lemon juice
5. 3 tbsp olive oil
6. Pomegranate
7. salt & pepper to taste

Directions

Pierce some holes in the skin of the eggplant and grill over medium-high heat on your gas stove or grill turning every 4- 5 minutes, until the skin is blackened and the inside is soft. You can also roast your eggplant in an oven for about 30 minutes at 180ºC (time may vary on the size of the eggplant). Remove eggplant from the grill or oven and let cool. Once it is cool peel away the skin and discard. Add the eggplant and the remaining ingredients except pomegranate in the blender and blend until smooth. Transfer to a bowl garnish with olive oil and pomegranate. Serve with toasted pita bread. Also a part of the Mezze Platter.