- 2 eggplants (medium, about 3 lbs. total, roasted)
- 1/3 cup tahini (from light seeds, not "dark tahini")
- 3 garlic cloves (roasted, or 1 clove raw garlic, crushed)
- 2 fresh lemons (juiced, or more to taste)
- 1/2 teaspoon cumin
- 1/2 teaspoon salt (or more to taste)
- 1 pinch cayenne pepper
- 2 tablespoons fresh parsley (minced, for garnish)
- paprika (for garnish)
- extra-virgin olive oil
|Calories80Calories from Fat45|
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|Calories from Fat45|
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Geetha F. 15 Dec 2018
Would make it again bit perhaps with 1.5 lemons (juice).
davathar 25 Nov 2018
Was sooo delicious! Definitely will make again
Christine Matulewicz 9 Oct 2018
My husband hates eggplant and this is the only way he will eat it.
Anam Tariq 11 Sep 2018
I ended up blending the eggplant because it hadn't roasted all the way inside. I think next time I'll halve it first before roasting it. Nice recipe
Carib 26 Aug 2018
Delicious💕 it takes a little time to roast the garlic and the eggplant but it is all worth it. Eggplant in Puerto Rico is called Berenjena. Thank you for your comments.
Marva 2 Jul 2018
Excellent. Roasted the eggplant on the stove while making fresh tahini.
Michael Biondi 8 Jun 2018
Very good I roasted the eggplants on the barbecue and it was delicious
Katie C. 4 Jun 2018
crowd pleaser everyone loved the intense smoky eggplant flavor and balance of spices.
Jen 18 Feb 2018
Delicious! Easy to make. Make sure you roast the eggplants. I just did it in the oven. Sliced them in half, placed face down on a baking sheet, and baked on 350. I left them in the oven for about 50 min. I probably baked them longer then needed but I wasn’t in any hurry.
jimmy hinkson 3 Feb 2018
Brilliant. Had to scale the ingredients because I had only 3/4 of an eggplant. However, it came out beautifully.
Linda A. 5 Nov 2017
Followed directions pretty closely except I used one lemon instead of 2.. fabulous!
Nicole G. 22 Sep 2017
Delicious! I added roasted peppers as well
Jean B. 21 Jul 2017
Very tasty and tangy
Karen B. 4 Feb 2017
Pretty darn good for my first try using raw garlic which was a bit overwhelming. Trying a second time with roasted garlic and I will seek to have a more tender roast on the eggplant to make it a little less lumpier.
Jonathan Fain 19 Mar 2016
I made it a few times now, really amazing meal! I actually like it with less lemon, just one and a half.
Sarah B. 7 Mar 2016
I would recommend starting with half of a large lemon for juice and add per taste; otherwise, it's good. I also added a bit more tahini.