Ingredients
For the eggplants
- 4 small eggplants
- 6 tablespoons of Garcia de la Cruz olive oil
- 1 tablespoon of Daaboul zatar
- 1 tablespoon of Daaboul sumac
- 1 teaspoon salt
- 4 cloves of garlic, mashed
- Freshly chopped parsley
For the dressing
- 4 tablespoons of Darinne tahini
- Juice from one lemon
- 4 cloves of garlic
- 1 tablespoon of turmeric
- ¼ cup of water
Ready in
60 minutes
Directions
- Slice the eggplants lengthwise into thin slices, but let them stay attached at the stem end, like a fan.
- Mix the olive oil with a tablespoon of Daaboul zatar, a tablespoon of Daaboul sumac, a teaspoon of salt, and the mashed garlic.
- Coat each slice of eggplant with the aromatic oil prepared in step 2.
- Place the eggplants in a tray and put them in the oven, preheated to 200 degrees Celsius, for about 45 minutes, until the “fans” are nicely browned.
- For the dressing, blend the tahini, lemon juice, garlic, turmeric, and ½ cup of water in a blender until you transform the ingredients into a smooth paste.
- Pour the dressing evenly over the eggplants, then sprinkle the fresh parsley. Enjoy your meal!
