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About this recipe:
This is a heavenly roasted aubergine dip which originates from Lebanon. Delicious served with pitta, vegetables and houmous as part of a meze platter, or - of course - on it's own!
4 tablespoons lemon juice
4 tablespoons tahini
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and freshly ground black pepper to taste
1 to 2 tablespoons extra-virgin olive oil
10 min › Cook:
40 min › Ready in:
Preheat oven to 200 C / Gas mark 6. Lightly grease a baking tray.
Place aubergine on baking tray, and pierce holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft.
Remove aubergine from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
Place aubergine, lemon juice, tahini, sesame seeds and garlic in a blender, and purée. Season with salt and pepper to taste.
Transfer mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
Used different ingredients.
Living in Egypt I wante to try this recipe as it is slightly different to the one I normally use. I made this exactly as stated except instead of adding olive oil to finish I added two tablespoons of natural yoghurt.
- 02 Feb 2010
There must be a mistake in the amount of lemon juice I used half and still found it far too sharp.
- 28 Apr 2014
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