A roasted eggplant dish from Jordan, this dish is much lighter and delicious, perfect starter or side for a hot day.
1/4 cup fresh basil
1/4 cup fresh mint leaves
to taste sea salt
1 tbsp extra virgin olive oil
- Roast whole eggplants in an oven at 450 for 30 minutes.
- In a food processor, combine all ingredients, as well as scooped roasted eggplants without skin to a fairly smooth paste.
- Serve with garnish of fresh vegetables and herbs, with pita bread.