Ingredients
Scale
-
2 large eggplants
-
2 cloves garlic, minced
-
1/4 cup tahini
-
3 tbsp lemon juice
-
2 tbsp olive oil
-
Salt to taste
-
Fresh parsley for garnish
Instructions
-
Preheat oven to 400°F. Pierce eggplants with a fork and place on a baking sheet.
-
Roast 35–40 minutes until skins are charred and flesh is soft.
-
Scoop out eggplant flesh and place in a blender or food processor.
-
Add garlic, tahini, lemon juice, olive oil, and salt. Blend until smooth.
-
Garnish with parsley and serve with pita or fresh veggies.