- 1 eggplant
- 2-3 tbsp lemon juice 1 medium lemon yields approx 3 Tbsp juice
- 1 clove garlic grated or finely minced
- 2 tbsp tahini
- 2 tbsp fresh cilantro, parsley, or basil optional, chopped
- salt to taste
- olive oil for roasting
- 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.
- Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
- 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 or veggies (for gluten-free friendly option). Will keep covered in the fridge for several days.
Recipe adapted from Minimalist Baker