• 6servings
  • 70minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsCalcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 medium Eggplants , halved lengthwise

  2. 1/4 cup(s) Sesame Tahini

  3. 1/4 cup(s) Olive Oil , save a teaspoon to brown garlic

  4. 3 tablespoon(s) Fresh Lemon Juice

  5. 2 large Garlic Cloves , minced

Instructions Jump to Ingredients ↑

  1. Bake your eggplant, in an oiled pan, cut side down in a 375 degree oven for about 45 minutes (If you can, i highly recommend doubling this recipe and taking the trouble to SMOKE the eggplant on your grill!).

  2. Let the cooked eggplant sit for 30 minutes, then press out excess liquid using a colander and paper towels.

  3. While eggplant cools, lightly brown your garlic in a bit of your olive oil.

  4. Place eggplant in food processor with oil, tahini, lemon juice, and browned garlic. Process until almost smooth. You can add salt to taste, but black pepper doesn't work well. Try paprika if you want a little more flavor!

  5. Cover and chill. Serve with pita or naan bread wedges!


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