Description
This is one of my favorite dishes I make at least once a week. I ate a similar version at a friend’s house who recreated it after eating it at a Syrian family’s house and then made my own version at home. I usually roast the eggplant the day before or in the morning and then I can make the dish quickly when it’s time to eat. I usually serve it with bread. It keeps well in the fridge as well for a yummy lunch the next day.
Ingredients
- 2 large eggplants
- ¼ cup tahini
- 2 lemons, juiced
- 1 clove garlic, grated
- 2 tablespoons pomegranate molasses, divided
- salt
- 1 tablespoon extra-virgin olive oil, or more to taste
- ½ bunch fresh parsley, chopped
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 2 hrs
Servings: 6