Category: Side Dishes

Serves: Yields 8 servings Serving size: about 1/4 cup

Ingredients

• 1 large eggplant
• 2 tbsp. olive oil
• 1 clove garlic, minced
• 1/4 tsp. salt
• 1/4 cup parsley
• 2 tbsp. tahini
• 2 tbsp. lemon juice
• Salt and pepper

Directions

1. Preheat the oven to 450 degrees.
2. Pierce the eggplant all over with a fork. Place in the oven on a baking sheet and roast whole for 20-25 minutes. Cut in half and drain any extra liquid. Scoop the contents into a food processor. Pulse until it has a thicker, paste consistency.
3. Add the olive oil, garlic, salt, parsley, tahini, and lemon juice to the food processor. Pulse a few times until just combined.

Nutrition Facts

n/a