Roast the eggplant directly over a burner on the stovetop over medium heat, turning occasionally until it is fully soft and mushy, about 15 minutes. The eggplant is best cooked over an open flame, where it will develop its signature smoky flavour.
If you don’t have a gas stove, you can use a grill or roast directly over the cooking surface of an electric stove.
Let the roasted eggplant cool and peel away the skin. In a food processor or high-speed blender, combine the roasted eggplant and all the remaining ingredients along with 60 ml of water. Mix until smooth.
|Macro (Per serving)||Gram||Kcal||%|
- 1 medium eggplant
- 1 (15-oz C425-g]) can chickpeas drained and rinsed
- 60ml freshly squeeze: lemon juice
- 2 cloves garlic, crushed
- 1 tbsp olive oil
- 2 tbsp tahini
- ½ tsp salt
- ½ tsp freshly ground black
- ½ tsp ground cumin