Ingredients
- 3 small or 1 large eggplant
- 1 large clove garlic minced
- 1 lemon the juice
- 2 tablespoon Tahini paste
- salt
- 2 tablespoon fresh parsley chopped
- olive oil for roasting
Instructions
- Preheat oven to high broil in the oven.
- Slice your eggplant in half and place on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, until the eggplant is softened and golden brown. Remove from pan, spoon out the flesh and place into a food processor. It should be soft and tender and the skin should come off easy.
- Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add parsley last and pulse to incorporate. Taste and adjust seasonings as needed.
Did you make this recipe?I'd love to see it! Follow @Petitgourmetsd snap a photo and tag #Petitgourmetsd!