Israel Recipe

Preparation Steps

1. 1

   Roasting the Eggplant

   Preheat the oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern. Drizzle with 1 tablespoon of olive oil, then sprinkle with salt and pepper. Place them cut-side down on a baking sheet and roast for 25-30 minutes, until soft.

2. 2

   Preparing the Tahini Sauce

   In a bowl, combine tahini, minced garlic, lemon juice, cumin, and 2 tablespoons of water. Whisk until smooth. Adjust the consistency with more water if necessary. Season with salt and pepper to taste.

3. 3

   Combining Ingredients

   Once the eggplants are roasted, scoop out the flesh and mix it with the garbanzo beans in a bowl. Add the tahini sauce and mix until well combined.

4. 4

   Serving

   Spoon the mixture onto a serving platter. Drizzle with remaining olive oil and garnish with chopped fresh parsley. Serve warm or at room temperature.