← Nouns Cooking · Lebanese & Turkish

Ingredients

• 2 large aubergines (about 1 kg)
• 4 tbsp Tahini
• 1 clove Garlic
• 1 Lemon, juiced (about 3 tbsp)
• ¾ tsp Salt
• 2 tbsp extra virgin olive oil, to serve
• 1 tbsp Parsley, chopped
• 2 tbsp Pomegranate seeds (optional)
• 1 pinch Paprika (optional)

Method

1. Prick the aubergines a few times. Char them directly over a gas flame, on a barbecue or under a very hot grill for 15–20 min, turning, until the skins are blackened and the flesh has completely collapsed.
2. Put them in a bowl, cover and leave for 10 min to steam, then peel off the skin and let the flesh drain in a sieve for a few minutes.
3. Crush the garlic with the salt. Mash the aubergine with a fork (not a blender, for the best texture), then stir in the tahini, garlic and lemon juice.
4. Taste and add more lemon or salt as needed. Spread on a plate, make a swirl, and finish with olive oil, parsley, pomegranate seeds and a pinch of paprika.

Tips

• No flame? Halve the aubergines and roast cut-side down at 230°C (450°F) for 30–35 min; it is less smoky, so add a pinch of smoked paprika.
• Tahini is made from sesame, a common allergen.

Sources

Written in our own words after cross-checking these recipes:

Mama's Lebanese Kitchen Simply Lebanese BBC Good Food