Ingredients
2large eggplant
¼cuptahini
¼cuplemon juice
1garlic cloveminced
1tbspolive oil
3tbspparsleychopped
½tspsaltor to taste
red peppercrushed
Preparation
Preheat oven to 400 degrees F.
Poke the eggplant with a fork, then bake until tender for 45 to 50 minutes.
Cool and peel the eggplant.
Place eggplant, tahini, lemon juice and garlic into a food processor or blender. Process until smooth.
Stir in parsley and the salt.
Top with olive oil and crushed red pepper, serve, and enjoy!
