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Ingredients

2 pounds eggplant 4 cloves garlic, unpeeled ¼ cup lemon juice 2 tablespoons tahini 1 ¼ teaspoons salt 1 tablespoon olive oil, or to taste 1 pinch ground sumac, or to taste

Nutrition Info

68.8 calories carbohydrate: 8.5 g cholesterol: : - fat: 3.9 g fiber: 4.3 g protein: 1.9 g saturatedFat: 0.6 g servingSize: - sodium: 370.3 mg sugar: 2.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 425 degrees F (220 degrees C). Prick eggplants all over with a fork, place on a baking sheet.
Roast eggplants in the preheated oven, turning occasionally, until charred and tender, 10 to 12 minutes.
Thread garlic cloves on a skewer.
Roast garlic in the preheated oven, turning once, until charred and tender, 6 to 8 minutes.
Cool eggplants and garlic until easily handled, about 5 minutes. Peel and transfer to a food processor. Add lemon juice, tahini, and salt, process until smooth.
Drizzle eggplant mixture with olive oil and sprinkle with sumac.

8 servings

Roasted eggplant with garlic, tahini, and sumac.