Still on the fence about eggplant? You might not even realize what this was if you had it. Yummy with toasted pitas or as a sandwich/wrap spread.
- 1 eggplant
- 1/4 cup lemon juice
- 1/4 cup pure tahini
- 2 cloves garlic, minced
- salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, let cool peel skin off or scoop our pulp.
Place eggplant, lemon juice, tahini, and garlic in an electric blender, and puree. Season with salt and pepper to taste.
You can grill the eggplant or char it on the stovetop if you like a smokier flavor.