Recipe courtesy of Siba Mtongana
Show: Siba's Table
Episode: Feel Good
Print
Total:
50 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 2 large eggplants, about 400 grams/14 ounces each
  • 2 tablespoons sesame oil
  • 2 tablespoons tahini
  • Juice of 1 lemon
  • 1/2 teaspoon ground cumin
  • Pinch smoked sea salt
  • 1 clove garlic, crushed
  • Cayenne pepper, for sprinkling
  • 2 tablespoons olive oil, for drizzling

Directions

Push a metal skewer though each eggplant and grill on the stovetop until charred¿this should take about 5 minutes

Poke the eggplants all over with a knife, not a fork, to prevent them from bursting.

Place on a microwave-safe plate and microwave for 5 minutes, or until soft. (Alternatively, cook in a 350-degree oven for 35 minutes.)

Once cooked, transfer to a resealable plastic bag and set aside until cool enough to handle. Peel off the skin and cut the eggplants in half lengthwise. Holding the upper end of each half, use a teaspoon to scrape down and remove the seeds.

In a food processor, combine the eggplant flesh with the sesame oil, tahini, lemon juice, cumin, smoked salt and garlic. Process to a smooth paste.

Transfer to a serving dish. Sprinkle with cayenne and drizzle with olive oil just before serving.

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