Description
A roasted eggplant dip or spread. Delicious served with pita or vegetables, alongside hummus or on its own!
Ingredients
- 1 eggplant
- ¼ cup lemon juice
- ¼ cup tahini
- 2 tablespoons sesame seeds
- 2 cloves garlic, minced
- salt and pepper to taste
- 1 ½ tablespoons olive oil
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Place eggplant on baking sheet
- and make holes in the skin with a fork. Roast it for 30 to 40 minutes
- turning occasionally
- or until soft. Remove from oven
- and place into a large bowl of cold water. Remove from water
- and peel skin off.
- Place eggplant
- lemon juice
- tahini
- sesame seeds
- and garlic in an electric blender
- and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl
- and slowly mix in olive oil. Refrigerate for 3 hours before serving.
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 3 hrs 45 mins
Servings: 12