Eggplant Tahini Blend (Printable Version)
# What You'll Need:
01 -
2 large eggplants (about 2 pounds total)
02 -
3 tbsp premium olive oil
03 -
2-3 tbsp roasted tahini
04 -
1-2 garlic cloves, chopped super fine
05 -
1/2 tsp cumin powder
06 -
Fresh lemon or lime juice (around 2 1/2 tbsp)
07 -
Salt and cayenne to taste
08 -
1 tbsp fresh parsley, roughly chopped
# How to Make It:
01 -
Get your oven hot at 400°F before you start.
02 -
Cut eggplants down the middle lengthwise. Line a baking sheet with foil, poke eggplants several times with a fork, and brush all sides with olive oil. Put them cut-side down on the foil.
03 -
Stick them in the oven for about 35-40 minutes until they're completely soft inside.
04 -
Take them out and wait 15 minutes for cooling. Then scoop the soft insides into a bowl.
05 -
Add everything else to the bowl (save 1 tbsp olive oil for later). Mash it all together with a fork until you've got a smooth mixture.
06 -
Pair with warm pita bread or fresh veggie sticks. Add more salt and pepper if you want stronger flavor.