Categories: Dips

Ingredients

• 2 large or 3 medium eggplants
• 3 Tbsp lemon juice
• 1 tsp salt
• 2 tsp garlic, minced
• 3 Tbsp sesame tahini
• 1/4 cup parsley, chopped
• 1/2 cup pine nuts, toasted (opt)
• 2 Tbsp olive oil

Directions

1. Preheat oven to 400 F

2. Prick eggplant with fork

3. Bake whole until tender approx 45-60 minutes until starting to cave in (don’t undercook)

4. Halve and scoop out.

5. Blend in food processor with lemon.

6. Mash salt and garlic together and combine with eggplant and tahini.

7. Cool and stir in parsley and pinenuts.

8. Drizzle with olive oil.

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