Ingredients:
1 (1-pound) eggplant
3 tablespoons lemon juice
2 tablespoons tahini
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
¾ teaspoon salt
¼ teaspoon black pepper
Directions:
Preheat oven to 400° F. Line baking sheet with foil; spray with nonstick spray.
With knife, pierce eggplant several times and place on baking sheet. Bake, turning once, until softened, about 45 minutes.
When eggplant is cool enough to handle, peel off skin and remove stem. Cut eggplant into chunks. Put eggplant in food processor and puree. Add all remaining ingredients and pulse to combine. Serve at once or refrigerate in covered container up to 4 days.

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