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Ingredients
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Main Ingredients
Method
Preparation
- 1
Roast the Eggplant
Preheat the oven to 400°F (200°C). Cut the eggplants in half lengthwise and place them cut side down on a baking sheet. Roast for 25-30 minutes or until the flesh is soft and skins are wrinkled.
- 2
Prepare the Garlic
While the eggplant is roasting, peel the garlic cloves and set them aside.
- 3
Make the Purée
Once the eggplants are roasted and cool enough to handle, scoop the flesh into a food processor. Add the roasted garlic, olive oil, lemon juice, tahini, salt, and black pepper. Blend until smooth and creamy.
- 4
Warm the Tortillas
In a skillet over medium heat, warm the tortillas for about 30 seconds on each side until they are pliable.
- 5
Serve
Spread a generous amount of the eggplant purée on each tortilla, roll them up, and serve immediately. Enjoy!
