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A smoky Levantine eggplant dip with tahini, lemon, garlic, and olive oil. Roasting the eggplant until collapsed and deeply charred gives the sauce its characteristic silky texture and savory depth.
KI-generiertes Bild
KI-generiertes Bild
High-heat roasting concentrates the eggplant while its charred skin contributes gentle bitterness and smoke. Tahini adds richness, lemon provides lift, and garlic and cumin round out the flavor without masking the eggplant.
Refrigerate in an airtight container for up to 4 days. Press parchment or plastic wrap directly onto the surface to reduce browning.
Serve chilled or bring to room temperature for 20 to 30 minutes. Do not microwave, as reheating can make the tahini separate and the dip watery.
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