Here is a very simple recipe for this delicious dip.
Ingredients
1 medium sized Eggplant
1 head of Garlic
2 tbsp Tahini paste
2 tbsp Lemon juice
2 tbsp Olive oil
1 tsp Salt
Place the eggplant and head of garlic (chop the top off) in a 375F oven and let roast for 45 minutes. Remove from oven and let cool for at least 30 minutes.
When the eggplant has cooled, peel the skin off and cut off the top. Squish out the delicious roasted garlic as well.
Place the eggplant and garlic in a small food processor and add the tahini, lemon juice, olive oil and salt. Pulse for 1 minute, and tada! Garnish with pine nuts or pomegranate seeds and parsley or thyme and olive oil. Today I topped with olive oil and a sprinkle of paprika and black pepper. You can enjoy with pita bread, veggie sticks or even as a side dish like I did with dinner. Enjoy!
