This Lebanese keto dish works perfectly with pittas served as a snack or in a mezze platter.
Ingredients
2 EA eggplant
2 OZ / 50 G tahini paste
4 CLOVES garlic
0.5 EA lemon
1 TSP chili flakes
2 OZ / 50 G extra virgin olive oil
1 TSP dried parsley
1 TSP smoked paprika
17 OZ / 500 ML hot water
1 PINCH salt
Directions
Add your water to the mixing bowl. Attach your deep steaming basket to your mixing bowl, then add your whole eggplants and unpeeled garlic to the simmering basket, then insert the lid. Cook for 30 minutes / 250°F|120°C / speed 1 / stir.
Once the eggplant is cooked, allow to cool down slightly before slicing half, and scrape out the flesh. Carefully remove the garlic from the skin. Add the eggplant flesh to the mixing bowl along with the garlic. Clean out the mixing bowl.
Add the tahini paste, smoked paprika, lemon juice, chili flakes and olive oil to the mixing bowl along with a generous pinch of salt. Blend the mix for 30 seconds / speed 4.
Enjoy your dish! Drizzle with a little extra olive oil and sprinkle over the dried parsley.
