• 2 eggplants
  • 1 clove garlic
  • ¼ cup tahini
  • ¼ cup lemon juice
  • small handful parsley
  • salt & pepper to taste
  1. Heat oven to 400. Halve eggplants lengthwise. Bake flesh side down for 45 minutes.
  2. Add garlic clove to food processor. Whiz until minced. Scoop eggplant into food processor. Add all other ingredients. Whiz until smooth.
  3. Adjust lemon and salt to taste.

I added just a splash more lemon juice at the end. Usually I do this recipe with roasted garlic, but it didn’t survive this time. The eggplant was more resilient and didn’t mind the few (?) minutes that I forgot about it, but the garlic was a goner. Keeping it less harsh with just one garlic clove worked just fine. I really like it and will probably do it again next time. Also… who knew parsley would be a star player in this and the hummus?? Something about it really did bring it together.

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