INGREDIENTS:
- 2 large eggplants
- 4 cloves confit garlic (pureed)
- ½ cup labneh
- ¼ cup aioli
- 2 Tbsp tablespoons tahini
- 2 tsp green chili hot sauce
- 2 tablespoons lemon juice, more if necessary
- 1 Tsp za’atar
- Salt to taste
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PREPARATION:
- Prick eggplant with a fork and place on a cookie sheet lined with foil. Grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Alternatively, bake the eggplant at 450 degrees until it is soft inside, about 20 minutes. Let the eggplant cool.
- Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.
- Stir in the confit garlic, labneh, aioli, tahini, hot sauce, and lemon juice
- Season with more salt, to taste. Garnish with za’atar.
- Serve with sliced grilled pita or sourdough bread.
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