Ingredients:
-1 large eggplant, roasted -3 cloves garlic -1/4 cup extra virgin olive oil -8 oz greek yogurt -2 Tbsp lemon juice -2 Tbsp Tahini -1/4 tsp salt -1/4 tsp dill -1/8 tsp cumin powder Instructions: 1) Poke holes in the eggplant using a fork, so it does not explode while roasting. Broil the eggplant for 20-30 minutes or until it the skin has collapsed in. Make sure the rack is at least nine inches from the top of the oven. 2) Remove eggplant and let cool before slicing in half (steam will release). Scrape the eggplant away from the skin into a bowl and remove any large clumps of seeds. Use a fork to mash. 2) While the eggplant roasts, in a small sauce pan, heat up the olive oil at the lowest heat possible. Add the garlic cloves, it should barely sizzle. Cook for 20 minutes. Remove garlic, let cool, and mince. 3) Mix the yogurt, lemon juice, tahini, salt, dill, cumin, garlic, and 2 Tbsp of the garlic infused olive oil (save the rest of the infused olive oil to drizzle on top when serving) and mix. Once the mashed eggplant has cooled mix in the yogurt mixture. 4) Serve room temp or chilled (I prefer chilled) and drizzle remaining olive oil over the top. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) Pan roasted garlic Yogurt mixture Mashed eggplant
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Michael FehlChef/Food and Beverage Director Archives
March 2021
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