Ingredients
Units
Scale
- 2 medium egg plants
- 2 cloves of garlic, chopped
- 2 tbsp fresh lemon juice
- 1/4 cup tahini
- 1/3 cup olive oil
- 2 tbsp fresh parsley
- 1/2 tsp salt
- 1/4 tsp cumin
- 1/8 tsp smoked paprika
Instructions
- Preheat oven to 450
- Wash the eggplants and split in half lengthwise, rub the flesh with olive oil.
- Place the eggplants on a parchment lined baking sheet, flesh side down, roast for 40 minutes, remove from the oven and let cool slightly’
- Place a mesh strainer over a mixing bowl, scoop out the flesh from the eggplants and add to the strainer, let sit for 10 minutes, press the flesh to remove any remining liquid.
- Transfer the eggplant to a food processor, add the all of the remining ingredients but reserve the smoked paprika.
- Process until the mixture is smooth.
- Transfer to a bowl and garnish with the smoked paprika.
- Category: Appetizers, Condiments, Sides, vegetables, Recipes