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Step 1
Roast the eggplant on a gas top range or BBQ for about ½ hour, turning frequently.
Step 2
Allow eggplant to rest for 10-15 minutes, then run it under cold water from a sink and slowly peel using your hands.
Step 3
Remove the stem and place the flesh into a bowl. Run a knife through the flesh to separate it, add the lemon juice, 2-mashed garlic cloves, salt, ½ cup of tahini and 2 tablespoons yogurt.
Step 4
Mash the mixture using a spoon or a mortar and pestle and mix well.
Step 5
Spread on a plate and garnish a light drizzle of olive oil.
Step 6
Serve with shrak, a Jordanian flat bread