Enjoy your tahini eggplant the Mediterranean way, with a #LEVOmade spicy zhug sauce on top.
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The secret to eating eggplant? Grill or roast it until the skin blackens and the exterior softens to a pulp. A great source of fiber and nutrients, eggplants are naturally low in calories and sodium. Our tahini eggplant recipe includes a charred eggplant served with whipped tahini and an infused spicy zhug (a delicious type of hot sauce originating in Yemeni cuisine). Can you picture yourself in the Mediterranean yet? Enjoy our tahini eggplant recipe below!
Pack LEVO Pod with 2 cloves garlic and 3 diced jalapenos, with seeds removed.
Begin infuse cycle at 165 F for 60 minutes.
Instructions
Burnt Eggplant
Place eggplant on grill and blacken on all sides.
When very soft, remove from the heat and place in a bowl, cover with plastic wrap. Peel skin off when cool.
Whipped Tahini
Add tahini into food processor with garlic and lemon and begin to whip.
Gradually add water into the mix until it becomes fluffy and light. Season with salt.
Zhug
Toast the coriander, cumin and black pepper in a hot pan and remove when aromatic. Crush spices. Mince bell pepper, removing seeds. If you like extra spicy, add a diced jalapeno to the mix!
Mix pepper with spices, and add lemon juice and infused EVOO. Season to taste!
Serve the dish by adding a large amount of tahini to the bottom of the plate. Add the eggplant on top and garnish with the zhug and some fresh mint. Enjoy!
Make sure to check out our friends Plant People on their site or via Instagram @plantpeople.
And as always, share what you make with @LEVO_Oil and be sure to tag it with #LEVOmade.
L
By Lily Capstick
The LĒVO kitchen team develops and tests recipes for home infusing.
