Thursday, June 10, 2010



2 eggplants

1 t oil

2 lemons, juiced

1/3 can tahini

1/2 head garlic, cloves peeled and rough=chopped

½ C water

2 t salt

½ t pepper


  1. Preheat oven to 450.

  2. Pierce eggplants several times with a knife. Rub them with oil and roast in oven 25 minutes.

  3. Let eggplant cool, then cut in half, scoop out flesh and combine with other ingredients in a food processor. Puree until very smooth. Taste for seasoning.

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