Ingredients
- 2 globe eggplants ~2lbs
- 2 tbsp olive oil
- 1/4 cup tahini
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1/2 tsp cumin
- 1/2 tsp salt
- 1 tbsp fresh parsley
Instructions
- Preheat oven to 400F and line baking sheet with parchment paper.
- Cut eggplants in half long way and brush open side with olive oil.
- Place face side down on baking sheet and bake for 40 minutes. Let cool 15 minutes.
- Scrape meat out from eggplants using a fork. Mash with fork or potato masher until smooth (alternatively use a food processor to pulse).
- Add in tahini, lemon juice, garlic, cumin, salt and parsley. Mix until all combined.
- Optional: top with olive oil and chopped parsley.
- Serve with crostini, crackers, or veggies!
Category: dip, snack, healthy, appetizerMethod: ovenCuisine: MediterraneanDiet: Gluten Free