Author: Next Good Meal
- 2 eggplants
- 1 clove garlic
- ¼ cup tahini
- ¼ cup lemon juice
- small handful parsley
- salt & pepper to taste
- Heat oven to 400. Halve eggplants lengthwise. Bake flesh side down for 45 minutes.
- Add garlic clove to food processor. Whiz until minced. Scoop eggplant into food processor. Add all other ingredients. Whiz until smooth.
- 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. Tags: dip, eggplant, recipe, vegetarian