Easy and delicious! Found this recipe on Minimalist Baker Ideas. I didn't have tahini and used peanut butter instead, a suitable replacement.
- 1 medium eggplant, peeled
- 1 large clove garlic (grated or finely minced)
- 1 medium lemon (juiced)
- 2 Tbsp tahini
- Sea salt
- 2 Tbsp fresh cilantro, parsley or basil (optional // chopped)
- Olive oil (for roasting)
Instructions
- Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.
- Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
- Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
- Place eggplant into a food processor.
- Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt.
- Serve with pita and/or pita chips and veggies. Will keep covered in the fridge for several days.
