This delicious vegan Lebanese spread can be enjoyed with pita bread, fresh vegetables, grilled or roasted veggies, or as a filling in sandwiches or wraps.
INGREDIENTS:
1 large eggplant (be sure it’s not overly mature, which can be bitter)
1/4 cup tahini
3-4 tablespoons fresh lemon juice
2 garlic cloves
1/4 teaspoon salt, and more to taste
Flavorful olive oil (for serving)
Pomegranate seeds (garnish)
Pita bread or pita chips (for serving)
METHOD:
Preheat oven to 400°.
Wrap eggplant in aluminum foil and place it on a baking sheet. Roast the eggplant for 45-60 minutes until the eggplant is tender when poked with a fork. Remove the foil from the eggplant and allow it to cool for 10 minutes.
After the eggplant has cooled, cut off the top stem end and peel off the skin. Discard the skin, keeping only the flesh of the eggplant.
In the jar of a food processor or blender, add the eggplant pulp, lemon juice, tahini, garlic cloves, and salt. Pulse a few times until the ingredients are incorporated but the mixture still has some texture. Taste and adjust seasoning.
Place the mixture in a shallow serving bowl and swirl a tablespoon or two of olive oil on top. Sprinkle some pomegranate seeds on top for a pretty garnish.
Serve with warm pita bread, toasted pita chips, or fresh veggies.
