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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Eggplant Dip Ingredients:
1 medium eggplant |
3 garlic cloves, each cut into 3 to 4 lengthwise wedges |
2 tablespoons tahini |
3 teaspoons extra-virgin olive oil |
3 tablespoons lemon juice |
1/2 teaspoon salt |
Directions:
1. Slit eggplant, put garlic cloves in slits, roast in oven at 425 for about 50 minutes. Scrape out guts and combine with the rest of ingredients in a food processor.
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