• 2servings
  • 6minutes
  • 119calories

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Ingredients Jump to Instructions ↓

  1. 1 large eggplant

  2. 2 tablespoons tahini

  3. 1/4 cup lemon juice

  4. 1 tablespoon minced garlic

  5. 1/3 cup olive oil

  6. salt to taste

Instructions Jump to Ingredients ↑

  1. Pierce the eggplant 4 or 5 times with the tip of a paring knife. Microwave on High for 6 to 8 minutes until softened, then place on a plate, and allow to cool to room temperature.

  2. Peel off the skin and stem, discard. Roughly chop the eggplant and place into the bowl of a blender along with the tahini, lemon juice, garlic, and olive oil. Puree until smooth, adding water if needed to make a thick paste; season to taste with salt.


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