Prep Time: 20 mins
Cook Time: 20 mins
Very similar to hummus – dip vegetables or pita bread in it or use as a sandwich spread.
Servings: 8 servings
Calories: 68 kcal
Ingredients
1 Large Eggplant (or two small)
1/4 Cup Tahini Paste
3 Tbl Lemon Juice
2 Cloves Garlic, minced
1 tsp Real Salt
1/2 tsp Paprika
1-2 Tbl Fresh Parsley, chopped
Olive oil, to top
Instructions
Preheat the oven to broil.
Prick the eggplant all over with a fork so that steam can escape.
Place the eggplant in an oven safe dish and place in the oven.
Broil until the top begins to char.
Flip over and char on the other side. If the eggplant is not fully tender at this point, reduce oven heat to 400 degrees and bake for an additional 5-10 minutes, or until eggplant is very soft.
Remove from oven and let cool.
Scoop the flesh out of the eggplant (do not use skins) and place in a blender.
Add the tahini, lemon juice, garlic, salt, paprika, and 3/4 of the parsley.
Blend until mostly smooth.
Place in a serving bowl, drizzle the top with olive oil and the remaining chopped parsley.
Serve with pita wedges and fresh vegetables.