Easy Fire-roasted Eggplant Dip

Fire-Roasted Eggplant Dip

Ingredients:

1 eggplant
1 garlic clove
1 lime
1.5 tbsp tahini
Olive oil, to taste
Pomegranate seeds, for garnish
Black and white sesame seeds, for garnish
Parsley, for garnish
1 carrot, slice
1 celery stick, sliced

Steps:

1. -Burn the eggplant directly on the stove's fire. If that's not possible, you can use really hot cast iron skillet, or the broiler in the oven.

2. Once the skin of the eggplant is completely charred, scoop out the interior with a spoon.

3. Combine the eggplant with garlic, lime juice, and tahini.

4. Garnish with pomegranate seeds, sesame seeds, chopped parsley and olive oil. Serve with sliced vegetables.

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