Recipe courtesy Priya Hutner
3 medium eggplants
2 cloves garlic
¼ C lemon juice
¼ C tahini
2 Tbsp. olive oil
¼ C fresh parsley (put some aside for garnish)
Salt & pepper to taste
Preheat oven to 425 degrees F. Lay whole eggplants on baking sheet lined with parchment paper or on a silicon mat. Roast eggplant for 35 to 45 minutes. Make sure to rotate it a few times. When the eggplants are tender, remove from oven and let sit until cool.
Peel off skin and scoop out the meat of the eggplant. Blend ingredients in food processor. Cumin and paprika are lovely options. Serve with brown pita bread, wholegrain rye crackers or crudité.
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