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
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!