Preparation
5 minutes
Cook Time
15 minutes
Serves
4
Cooking Level
Easy
Ingredients
- 1.75 lb Pure Flavor®Baby Eggplants
- 2–3 tablespoons tahini (sesame paste)
- 2 tablespoons fresh lemon juice (about 1 whole lemon)
- 1–2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- ½ teaspoon salt adjust to taste
- 1 pinch of cumin or smoked paprika and olive oil for garnish
- 1 pinch chopped parsley, optional, for garnish
Directions
Step 1
Preheat oven to 450°F. Prick eggplants with a fork and place on a baking sheet. Roast for 20 minutes until tender.
Step 2
Once cool enough to handle, peel off the skin and scoop into a bowl.
Step 3
In a food processor, add eggplant, tahini, lemon juice, garlic, salt, and olive oil. Blend until creamy but slightly chunky. Scoop from blender and garnish with oil, paprika, and parsley. Enjoy with your favorite snack!