- 1 medium size eggplant
- 1 clove garlic
- Juice of 1 small lemon
- 1 Tbsp. tahini (sesame paste)
- 1 Tbsp. olive oil
- Salt and freshly-ground pepper
Roast eggplant in a 450 degree F oven for 30 to 40 minutes, turning once, or until flesh is very tender and a sharp knife pierces without resistance. When cool enough to handle, remove peel. In a food processor, mince garlic. Add eggplant flesh, lemon juice, tahini and olive oil. Process to blend (may be smooth or a little chunky). Add salt and pepper to taste.
Serve with fresh or toasted pita bread.
By Barb from Buffalo, NY
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