Ingredients
- 1 medium eggplant, washed
- 1/4 cup tahini
- 1 clove garlic, crushed
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 lemon juice
- 1/8 cup fresh parsley
- salt and pepper, to taste
- 2 tbsp extra virgin olive oil
Method
- Bake the eggplant at 425 F for 50 minutes, let cool.
- Once cooled, peel off the skin with your hands and let the inside flesh cool for 5 minutes.
- Add the flesh along with the rest of the ingredients to a food processor. Blend until smooth.