Ingredients Jump to Instructions ↓

  1. 1 Large Eggplant

  2. 1 Clove Garlic, crushed

  3. 1 tsp salt

  4. 1/4 C Lemon Juice

  5. 1/4 C Peanut Butter (or Tahini) Pita Bread Parsley and olive oil for garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees. Poke eggplant five or six times with a fork. Roast eggplant until soft, about 40-45 minutes. While eggplant is roasting combine remaining ingredients and whisk until smooth. When eggplant is done, run under cold water to cool, peel and either mash or process in a food processor. Fold eggplant into lemon/peanut butter paste. Garnish with parsley and drizzle with olive oil. Serve with wedges of lemon and pita bread.


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