I'm not sure if I spelled it right, but it sure is good! This is very simple for even the laziest cooks, and much better than the junk you get in a plastic container full of preservatives.
Ingredients
1 large eggplant
3 T. olive oil
2 T. tahini
2 garlic cloves, peeled
1/2 tsp. ground cumin
3 T. lemon juice (or juice of 1 lemon)
3/4 teaspoon salt
Directions
1. Preheat oven to 400
2. Cut eggplant in half lengthwise, rub olive oil on the two halves, and place face down on a cookie sheet. Cook for 35 minutes.
3. When the eggplant is out of the oven and slightly cooled off, scoop it into a food processor along with the other ingredients.
4. Pulse until JUST blended.
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