[LOW] 40 min
1 large eggplant, halved lengthwise, pierced on both sides
½ clove garlic, peeled, crushed
½ teaspoon kosher salt
1 tablespoon lemon juice
¼ teaspoon ground cumin
¼ teaspoon ground coriander
2 tablespoons (25 g) tahini
1 tablespoon + 2 teaspoons (25 ml) olive oil
⅕ cup (50 g) plain yogurt
Ground smoked paprika
Lay pierced eggplants in the pot skin-side down, cover and steam-roast over [LOW] heat for 40 minutes. Transfer to a plate and let cool.
Remove the flesh and combine with garlic, salt, lemon juice and spices. Use blender to blend to a rough paste.
Once blended, add in tahini, olive oil and yogurt. Blend to a finer paste. Season to taste with salt and add more lemon juice if desired.
Transfer to a serving bowl, drizzle olive oil and smoked paprika and garnish with sesame seeds.
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