Ingredients:
- 2 medium sized eggplants
- 1 lemon, juiced
- 3 Tbsp. tahini
- 1 tsp. salt (add more to taste)
- 1/4 tsp. pepper
- 3 Tbsp. olive oil
- 3 cloves of garlic, crushed
- parsley for garnish
*Serve with pita bread, sliced baguette, veggies for dipping
Directions:
1) Preheat oven to 450 degrees.
2) Using a fork, prick the eggplants (like 5 or 6 pricks all around). Place eggplants on baking sheet. Bake for 40-45 minutes. Take out of oven, let rest for 10 minutes. Cut in half and scoop out eggplant flesh with a spoon.
3) In a food processor, or mixing bowl, add eggplant, lemon, tahini, salt, pepper, olive oil and crushed garlic. Mix until well blended. Chill for at least one hour before serving. Drizzle with olive oil, sprinkle with parsley and serve with bread or veggies.
