Veggie Foodie

Ingredients:

• 3 medium Chinese or Japanese eggplants
• 3 garlic cloves
• 3 tbsp olive oil
• 3 tbsp Tahini, roasted (creamy)
• 1 tsp toasted cumin seeds’ powder
• 2 tbsp Lemon juice, freshly squeezed
• 2 tbsp Italian parsley or cilantro, finely chopped or minced
• 2 tsp Nama shoyu
• ½ tsp Mirin
• ½ tsp salt, or to taste
• ½ black pepper, ground, or to taste

Method:

1. Wrap the unpeeled garlic cloves in silver foil
2. Roast eggplants and silver foil packet containing garlic cloves on a grill or in oven (400 F for about 45 minutes) till charred and skin is ready to peel off
3. When cooled down, remove eggplant skin and stalk and cut into medium size pieces
4. Peel of the garlic clove skin or squeeze out the baked garlic
5. In a food processor add eggplants, garlic and the rest of the ingredients and process to desired smoothness
6. Serve with warm pita bread!

Inspiration source:

Blooming lotus Vegan World Fusion Cuisine by Thousand Petals Publishing, page 20