- 4 medium eggplant
- 2 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 2 tbsp lemon juice
- 2 cloves garlic, smashed and peeled
- 3 tbsp tahini paste
- 2 tbsp plain / greek yogurt
- 3 tbsp chopped parsley
Preheat oven to 375 degrees. Slice eggplant in half lengthwise. Place on a parchment lined sheet tray skin side down. Drizzle with olive oil and sea salt. Roast for about 1 hour and 15 minutes, until very soft. When eggplant is cool enough to handle, scoop out the flesh, and combine with remaining ingredients in a blender. Blend until smooth. Season to taste. Serve with grilled pita, or fresh cucumber and other crudités.
Recipe contributed by Faspa and Co.