Ingredients

The following ingredients have 4 Servings
  • 1 eggplant (medium to large sized)
  • 2 tbsp lemon juice (fresh squeezed)
  • 2 tbsp tahini paste
  • 2 garlic cloves
  • salt and pepper to taste

Instruction

  • Preheat oven to 425.
  • Slice 1 eggplant in half. Pierce outside skin with a fork. Lay flat on a foil lined baking sheet.
  • Bake 45- 50 minutes until the eggplant is completely soft and collapsing.
  • Remove from oven. Completely cool.
  • Scoop out eggplant and add to a food processor.
  • Add 2 tbsp tahini paste, 2 garlic cloves, 2 tbsp lemon juice. Salt and pepper to taste.
  • Blend until smooth and creamy.