Sign In to Add Ingredients to Cart
- 1 large eggplant
- 2 garlic cloves, grated
- 1 two-inch piece ginger, peeled and grated
- 1-1/2 tsp ground cumin
- Pinch paprika
- 2 tbsp fresh lemon juice
- 1-1/2 tbsp tahini
- 1 tbsp toasted sesame seeds (garnish)
1)Heat your broiler. Place the whole eggplant 2 inches from heat source. When the top buckles, turn it twice more to cook all sides (5-7 min per side). Remove from the oven and let cool thoroughly on a plate.
2)While the eggplant is broiling, combine the garlic, ginger, cumin, paprika, lemon juice, tahini, and yogurt in a glass bowl.
3)Peel the cooled eggplant and scrape away as much of the seeds as you can. Chop the flesh coarsely and add it to the tahini mixture. Blend all together well.
4)Sprinkle with sesame seeds.