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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Easy to make and very yummy! Ingredients:
1 large eggplant (about 1 pound) |
1 garlic clove, minced |
1/4 teaspoon salt |
1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish |
1 1/2 tablespoons tahini |
2 tablespoons lemon juice |
1 tablespoon mayonnaise (optional) |
Directions:
1. Preheat oven to 450 degrees F.
2. Cut eggplant in half, prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 30 minutes. Let the eggplant cool. Drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.
3. Press garlic and add the garlic, tahini, mayonaise, parsley and lemon juice. Blend. Season with more salt, to taste. Garnish with additional parsley.
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