Smoked Eggplant Dip
Elisa López
Aubergine dip to accompany Lebanese-style dishes or to combine with meat.
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Ingredients
6
Servings
  • 1 eggplant, big
  • 1 tablespoon tahini, or sesame paste
  • 2 cloves garlic, peeled
  • 2 limes, get the juice
  • 1/2 cups jocoque, dry
  • 1/4 cups fresh parsley
  • salt, to taste
  • pepper, to taste
Preparation
50 mins
0 mins
Low
  • Wash the aubergine and chop it with a knife or ice pick.
  • Place on the fire a baking rack, put the eggplant on the rack and turn it constantly for 35 to 40 minutes until it is completely burned.
  • Place the garlic in an aluminum and put also on the grid in which the eggplant will be roasted.
  • Leave the eggplant in a plastic bag for about 10 minutes.
  • When it can be touched with hands without burning, peel it by hand removing all the peels.
  • Blend all ingredients at medium speed except olive oil.
  • Add salt and pepper to your liking.
  • Add the olive oil at the time of serving.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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