This is such a wonderful way to serve this nutrient dense plant.
1 medium eggplant
2 tbsp lemon juice
4 tbsp tahini
1 tbsp olive oil
4-5 small -medium cloves of garlic
Finely chopped parsley for garnish
1/4 tsp sea salt
Red pepper flakes
I washed and cut my eggplant in half and scored it seasoned it some salt and avocado oil (high heat oil) then stuck it in a 400 degree oven and roasted till tender with a fork.
Scooped out the gut of the eggplant and it really came out quite easily. I just used a spoon. Then I added sea salt, 4-5 cloves of garlic, cooled eggplant, olive oil, lemon juice.
I blended it in my vitamix or some type of magic bullet blender till smooth or leave it a little chunky for some bite.
Let us know if you try this recipe and sharing is caring.