Roasted eggplant is mashed with tahini, strained yogurt and garlic to make this smoky Saudi-style dip. It is an easy addition to a picnic basket for those following a low-carbohydrate or ketogenic diet.
Turn the eggplants over a gas flame until the skins are completely blackened. Let them cool slightly, then peel.
Mash the eggplant flesh with a fork and mix with the tahini, strained yogurt, garlic, lemon juice and salt.
Spread on a plate and drizzle with olive oil. Garnish with pine nuts and pomegranate seeds, then serve.
Roast the eggplants thoroughly to develop their smoky flavor. When peeling them, remove any dark bits of skin that stick to your hands. Allergens: contains sesame, dairy products and nuts (pine nuts).
Patlıcanı ocakta köz edince tütsü kokusu tahinli harca güzelce sindi, keto beslenmemde severek yediğim bir meze oldu.
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