Smoky Eggplant With Tahini-yogurt Cream, Herb Salsa & Pomegranate Seeds
  1. Pierce eggplants with a fork

  2. Char eggplants over open flame for approximately 10 minutes, turning until blistered and soft

  3. Transfer charred eggplants to a bowl and cover with plastic wrap

  4. Steam for 10 minutes

  5. Peel the eggplants, reserving the smoky skin from one of them

  6. Blend yogurt, tahini, lemon juice, garlic, salt, and smoky skin until smooth to make the tahini-yogurt cream

  7. Mix chopped parsley, chopped mint, olive oil, neutral oil, lemon zest, minced garlic, salt and pepper to make the herb salsa

  8. Spread a layer of tahini-yogurt cream on a plate

  9. Place a whole eggplant on top of the cream

  10. Using a spoon, spread and flatten the eggplant

  11. Rub with more cream and drizzle with herb salsa

  12. Finish with chopped parsley and pomegranate seeds

  13. Serve and enjoy

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🥬Vegetable Dish

CuisineMediterranean

Occasions📆Everyday🎊Party

Season☀️Summer

DifficultyEasy ⏰ 45m

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