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INGREDIENTS
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1 large eggplant
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¼ cup tahini
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3-4 tablespoons lemon juice
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2 garlic cloves
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¼ teaspoon salt
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olive oil for serving
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pomegranate seeds for serving
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pita chips for serving
DIRECTIONS
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Preheat oven to 400° F degrees
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Wrap eggplant in aluminum foil and roast for 45-60 minutes until the eggplant is soft when poked with a fork or knife. Unwrap the eggplant and allow it to cool for 10 minutes.
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When the eggplant is cool to the touch, cut off the
top and peel o the skin. Discard the skin, keeping
only the flesh of the eggplant. -
Place the flesh of the eggplant in a food processor or blender. Add the lemon juice, tahini, garlic cloves and salt. Pulse a few times until the ingredients are incorporated but the mixture still looks chunky.
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