Ingredients:
- 2 1-pound eggplants, halved lengthwise
- 1/4 cup olive oil
- 1/4 Cup tahini (sesame seed paste found in most grocery stores)
- 3 tablespoons fresh lemon juice
- 1 garlic clove, chopped
Cooking Instructions:
1. Preheat the oven to 375 degrees F
2. Oil rimmed baking sheet
3. Place eggplant halves, cut side down, on sheet
4. Roast until eggplant is very soft, about 45 minutes
5. Cool slightly, then use a spoon to scoop out pulp from the eggplant
6. Transfer eggplant pulp to food processor
7. Add 1/4 Cup oil, tahini, lemon juice, and garlic. Process until smooth.
8. Salt and pepper to taste
1. Preheat the oven to 375 degrees F
2. Oil rimmed baking sheet
3. Place eggplant halves, cut side down, on sheet
4. Roast until eggplant is very soft, about 45 minutes
5. Cool slightly, then use a spoon to scoop out pulp from the eggplant
6. Transfer eggplant pulp to food processor
7. Add 1/4 Cup oil, tahini, lemon juice, and garlic. Process until smooth.
8. Salt and pepper to taste
· ***Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
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