Cook Time: 1 hour
Servings: 6
Ingredients
- 2 whole eggplants (should roast into ~2 c eggplant pulp)
- 1 clove minced garlic
- 1/2 c lemon juice
- 1/2 c tahini
- 1/2 T salt
- olive oil to taste (or reach desired consistency)
Directions
Preheat oven to 450. Roast/burn eggplants directly on gas stove (lay directly on burners). Turn every ~5 minutes, or until each side is charred. Roast charred eggplants in oven until very mushy. Take from oven, allow to cool, then remove stem & skin. Mix cooled eggplant mush with the rest of the ingredients in a blender until smooth. Serve warm, or chilled.