- 2 large eggplants
- 1/4 cup tahini
- 2 cloves garlic, minced
- 1/4 cup lemon juice
- 1 teaspoon salt
- Preheat oven to 400 degrees F (200 degrees C).
- Prick the eggplants with a fork and place on baking sheet.
- Bake in preheated oven for 30 minutes, or until soft.
- When cool enough to handle, scoop out the pulp and discard skins.
- Mash the pulp with a fork or blend in a food processor; mix in tahini, garlic, lemon juice and salt.
- Serve at room temperature or chilled.
eggplant
tahini
garlic
lemon juice
Middle Eastern cuisine