Ingredients: 800g Med Cuisine Roasted Aubergine Puree 200g Med Cuisine Natural Tahini 2-3 cloves garlic, minced 40-50g parsley, chopped Salt, to taste Juice of half a lemon Toppings: Extra virgin olive oil Med Cuisine Sumac spice Fresh pomegranate seeds Instructions: Mix Tahini Base: In a bowl, combine tahini, a little water, and salt. Stir until smooth. Mix in lemon juice. Add Flavorings: Incorporate minced garlic and chopped parsley. Blend with Eggplant: In another bowl, mix the tahini blend with roasted aubergine puree. Refrigerate for 2 hours to fuse flavors. Final Touches: Season to taste with extra salt and lemon juice if needed. Serve in a bowl, topped with olive oil, sumac, and pomegranate seeds. Enjoy this creamy, zesty dip as a standout appetizer or side!
