Prep time: 20 min | Cook time: 30 min | Ready In: 50 min
1 cup eggplant, roasted
1 clove garlic, grated or minced
3 tablespoons tahini
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons lemon juice
Peel away most of the skin off the eggplant and add the flesh to a food processor. It should be soft and tender and the skin should come off easily. Blend all ingredients together until smooth.
Serve with bread or fresh veggies. Makes about 1-3/4 cups.