Eggplant Extravaganza | Julie Taboulie's Lebanese Kitchen

tahini

🥗Healthier: Greek yogurt

💰Cheaper: sunflower seed butter

Greek yogurt reduces calories while adding creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with a healthier profile.

pomegranate seeds

🥗Healthier: dried cranberries

💰Cheaper: chopped walnuts

Dried cranberries provide sweetness, while walnuts add crunch.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder offers convenience without sacrificing flavor.

Puncture the skin of the eggplant with a sharp serrated knife.

Grill the eggplant on a hot grill, turning occasionally until charred.

Slice off the end tips of the grilled eggplant and slice down the center.

Scoop out the flesh while hot and press it through a fine mesh sieve to release liquid.

Mash 3 cloves of garlic into a creamy paste and add to the eggplant flesh.

Add about half a teaspoon of sea salt and extra virgin olive oil to the eggplant mixture.

Mix everything together with a fork until well combined.

Plate the mixture and drizzle more olive oil on top.

Garnish with freshly chopped flat leaf parsley and Aleppo pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens