Time and servings
1 minTotal time
5 minsPrep time
Ingredients
- 2 large eggplants, trimmed and halved lengthwise
- 1/4 cup tahini (sesame paste) 60 mL
- 3 tbsp lemon juice 45 mL
- 3 tbsp olive oil 45 mL
- 2 garlic cloves, coarsely chopped
- 1 tsp salt 5 mL
- 1/4 tsp pepper 1 mL
- Pita bread
- Crackers
- Cut Vegetables
Method
Step 1
Preheat oven to 425°F (220ºC). Place eggplants, cut-side down, on parchment paper-lined baking sheet. Bake until eggplant is tender and skin can be easily pierced with a knife, about 40 min. Set aside until cool enough to handle, about 20 min.Step 2
Scoop eggplant flesh into bowl of food processor (discard skin) and add tahini, lemon juice, olive oil, garlic, salt and pepper. Blend until completely smooth.