Ingredients
Scale
- 1 eggplant
- 2 Tbsp tahini
- 2 Tbsp lemon juice
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1/4 tsp cumin
- Dash of salt
Instructions
- Wash the eggplant carefully, then prick all over with a fork. Roast in a 350 degree oven for 30 minutes, or until tender.
- Remove eggplant from oven and allow to cool slightly. Cut in half and gently squeeze out excess moisture, then scoop the flesh out with a spoon.
- Combine tahini, lemon juice, minced garlic, cumin, olive oil, and salt together with the eggplant in a food processor or blender. Process until smooth.
- Add extra seasoning to taste.
- Serve with pita bread, roasted vegetables, or whatever you wish.
