Ingredients

The following ingredients have 4 Servings
  • 1 Head Garlic
  • 1 teaspoon Olive Oil
  • 1 1/2 Pounds Eggplant ((680g))
  • 2 Tablespoons Lemon Juice (Freshly squeezed)
  • 2 Tablespoons Olive Oil
  • 1/3 cup Tahini ((80g))
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Smoked Paprika
  • 1/2 teaspooon Salt

Instruction

  • Preheat the oven to 465°F (240°C). Line a baking sheet with parchment paper.
  • Remove just the outer flaky layers of the head of garlic, leaving the inner skins intact. Using a knife chop off just the tips of each clove. Place in foil and pour over 1 teaspoon of olive oil and rub it around the sides so that the garlic is covered with the oil and then close it up in the foil.
  • Poke holes in your eggplants with a fork and place the eggplants and the foil wrapped head of garlic onto the parchment lined baking tray. Bake in the oven for 45 minutes.
  • Once baked, let the eggplant and garlic cool on the tray. When cool, pop the roasted cloves of garlic out of the skins. Slice the eggplants in half and scoop out the flesh with a spoon.
  • Place the eggplant flesh and roasted garlic into the food processor along with lemon juice, olive oil, tahini, cumin, smoked paprika and salt. Process until smooth.
  • Serve topped with smoked paprika and drizzled with olive oil, with raw veggies on the side or pita breads for dipping.