Ingredients 

Directions

Eggplant Dip

Assyrian Dishes © ALL RIGHTS RESERVED. 

2 Large Eggplants
3 tablespoons Extra Virgin Olive Oil
3 tablespoons Tahini
3 tablespoons Lemon Juice
1 teaspoon Salt
Sea Salt
(Garlic Optional)

• ​​  Preheat oven to 450F/225
  
• Slice the eggplants in half
  
• Place them skin down on a baking tray lined with parchment paper 
  
• Season them with sea salt
  
• Set them aside for 20 minutes
  
• Pat them dry
  
• Turn the flesh down
  
• Make some slits on the skin
  
• Bake in the oven for 50 mins in the middle shelf
  
• Then turn on the broil/grill
  
• Broil/grill for 5-10mins
  
• Flip them on the other side
  
• Scoop the flesh
  
• Place in a strainer to strain all the liquid
  
• Place the flesh, oil, lemon juice, tahini, salt in a food processor
  
• Process until a smooth consistency
  
• Taste test
  
• Spread on a bowl