This classic Jordanian dip, made from roasted eggplant seasoned with tahini, garlic and lemon, is usually served as an appetiser with flatbread.
- 2 medium eggplants
- ½ cup tahini
- 2 tbsp plain yoghurt
- 2 cloves garlic, crushed
- 1½ lemons, juiced
- salt, to taste
- olive oil, sumac and chopped parsley, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time: 10 minutes
Using a knife or skewer, poke some holes in the eggplants to ensure they don’t burst while cooking.
Using a gas coo top, place eggplants directly over a medium flame and cook for 30 minutes, turning occasionally.
Allow eggplants to cool for 10-15 minutes, then peel off the charred skin and discard.
Chop the soft eggplant flesh into small pieces and place in a bowl.
In a separate bowl, mix the tahini, yoghurt, garlic, lemon juice and a pinch of salt, then combine with the eggplant and mix well.
Spread the dip on a plate. Drizzle with olive oil, scatter over a pinch of sumac and the parsley to serve.
This recipe is part of our feature The Arab cooking school keeping a grandmother’s recipes alive. Listen to the podcast here: