Categories: Side Dish
Ingredients
- 1 large eggplant
- 1/4 cup tahini
- 3-4 tablespoons lemon juice
- 2 garlic cloves
- 1/4 teaspoon salt
- Olive oil, parsley, pomegranate for garnish
Directions
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Preheat oven to 400° F degrees.
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Wrap eggplant in aluminum foil and roast for 45-60 minutes until the eggplant is soft when poked with a fork or knife.
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Unwrap the eggplant and allow it to cool for 10 minutes.
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When the eggplant is cool to the touch, cut off the top and peel off the skin. Discard the skin, keeping only the flesh of the eggplant.
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Place the flesh of the eggplant in a food processor or blender.
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Add the lemon juice, tahini, garlic cloves and salt.
- Blend for 1 minute until the mixture is smooth and creamy.
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Alternatively, you can blend the lemon juice, tahini and garlic first, and then add the eggplant. Either way works.
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Garnish with parsley and olive oil, if desired. Enjoy with pita bread, crudité or crackers.