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:
- Wrap the unpeeled garlic cloves in silver foil
- 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
- When cooled down, remove eggplant skin and stalk and cut into medium size pieces
- Peel of the garlic clove skin or squeeze out the baked garlic
- In a food processor add eggplants, garlic and the rest of the ingredients and process to desired smoothness
- Serve with warm pita bread!
Inspiration source:
Blooming lotus Vegan World Fusion Cuisine by Thousand Petals Publishing, page 20
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