Submitted by: Jennifer from Chicago, IL
Yield: 1 1/3 cups
Featured in this Recipe
Pierce the eggplant in several places with a toothpick.
Preheat a gas grill to medium-high heat. Grill the whole eggplant, turning to get all sides every few minutes, until it collapses and releases steam.
(If using an oven, preheat to 400 degrees and cook for 30 -40 minutes.)
Place cooked eggplant on a cutting board and slice them in half.
Use a spoon to scoop out the flesh in a wire mesh strainer or colander. Allow the liquids to drain and eggplant to cool.
Squeeze the pulp to remove remaining bitter juices, and then mash the eggplant into a puree.
In a food processor, or blender, mix the tahini with the garlic and lemon juice. Thin the mixture with water.
Add the eggplant, salt, paprika, and olive oil. Blend into a nice puree.
Spread out in a shallow dish and garnish with Aleppo pepper, parsley, and tomatoes.
Serve with toasted pita triangles.
More About This Recipe
Easily make your own pita triangles with this recipe. Photo by the Vel and Amy.
Susan, you can freeze Tahini and defrost as you need it. Try freezing it in 1/4 or 1/2 cup measurements for easy batch use.
Louise, use a 1/4 cup of tahini for this recipe.
I am disappointed for this and many recipes that I cannot buy tahini from you. Where I live tahini is as easy to find as chicken teeth. What do you suggest. Can I buy fresh tahini when I travel process and freeze?
Susan- you can make your own tahini with toasted sesame seeds and olive oil. It’s fast and easy.
I always thought that tahini was ground sesame seeds. How much do I use? The recipe sounds wonderful.
Though I lived in the UAE for the last 10years, and had this wonderful dish, sent by my daughter’s Arab friend , and loved it, I never knew just how to go about making this dish myself.
I am so glad I stumbled on this site, and very soon will be trying it out.
Wish me luck!