Recipe

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• 7 garlic cloves
• 2 eggplants (halved lengthwise & unpeeled)
• 3 yellow onions (halved & unpeeled )
• 4 tbsp lemon juice
• 2 tbsp tahini
• 1 tsp salt

• 1 Heat oven to 425*
• 2 Line baking sheet with tinfoil & brush with olive oil.
• 3 Lay eggplant, onion, & garlic on baking sheet. Bake until soft & blackened - about 30-45 minutes.
• 4 Let baking sheet stand till cool enough to handle. Peel eggplant & scoop out larger sections of seeds to discard.
• 5 Cut up eggplant - set aside a little to add to the pureed mix (for texture).
• 6 Food process 1 egpplant, lemon juice, tahini, & salt till creamy, set aside in large mixing bowl.
• 7 Food process remaining eggplant, onion, & garlic until desired consistency.
• 8 Add to creamy eggplant mix and stir together.
• 9 Chill and enjoy.