I like to serve this with pita chips or with cut up vegetables. Any extra will be great spread on a toasted bagel for breakfast or a light lunch. It will keep for up to three days covered in the fridge. Happy Cooking!
1 pound of eggplant juice of 1 lemon (1/3 cup from the bottle)
3 garlic cloves Salt
¼ cup tahini Olive oil
Fresh parsley or cilantro veggies or pita bread to accompany
1.) Slice the eggplant into rings. Bake in an oven set at 425* for 20 minutes or so. You want the eggplant to get soft and slightly burned. Let cool.
2.) Place the cooked eggplant in the bowl of a food processor along with the garlic and tahini. Puree. Season with salt and lemon juice.
3.) Place in a serving bowl. Make a well in the top of your puree. Fill the well with olive oil and serve. I usually place the veggies and pita triangles around the bowl and people help themselves.