Eggplant and Zucchini Caviar with Tahini
A smoky eggplant and zucchini dip with tahini, sesame oil, garlic and warm spices.
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Inventory: Blender, Mixer
645
Servings: 4 (1 serving ≈ 253 gram)
Digestion time: 4 hour
Bake the eggplant until soft and grill the zucchini until tender and lightly browned. Blend the vegetables with garlic, sesame oil, tahini, lemon juice and spices.
Blend until smooth, transfer to a bowl and serve with sesame seeds and cilantro.
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