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5 from 8 votes


Author Diana
Servings 6
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 1 large eggplant
  • 2 cloves garlic
  • 2 tablespoons tahini
  • 1 lemon juiced
  • ½ teaspoon salt
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon sumac optional


  • First you need to roast the eggplant by placing it directly over the fire on your stove top. Roast it for about 15 minutes by turning it from side to side until it's black and the pulp is soft and tender.
  • Once the eggplant is done, you need to peel off the skin, and then mash it using a fork or a potato masher.
  • Add minced garlic, salt, and juice of a lemon, mix. Then add the Tahini sauce (which is made by mixing the tahini paste with cold water and lemon juice - unless you have used all of the juice in the previous step)
  • When serving, drizzle with a little bit of olive oil, and garnish with Summaq and parsley or crushed mint leaves. Serve warm or cold with pita or taboun bread.


Roasted eggplants freeze very well and can stay in the freezer for up to 6 months.


Calories: 76kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 198mg | Potassium: 223mg | Fiber: 3g | Sugar: 3g | Vitamin A: 18IU | Vitamin C: 12mg | Calcium: 20mg | Iron: 1mg