Ingredients
5 Eggplants
2 tbsp Tahini
2 garlic cloves, mashed
½ cup lemon juice
½ cup water
3 tbsp white vinegar
2 tbsp labneh
Salt, to taste
1
2
3
FOR GARNISH
Olive oil
Pomegranate seeds
Instructions
Grill 5 eggplants until cooked through. Peel and mince the grilled eggplants. In a bowl, combine the minced eggplant, 2 tbsp tahini, 2 mashed garlic cloves, ½ cup of lemon juice, ½ cup of water, 3 tbsp white vinegar, and 2 tbsp labneh. Mix all ingredients well. Season with salt and lemon juice to taste. Garnish with olive oil and pomegranate seeds.
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