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Recipe Category: Appetizer
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Ingredients
- 1 medium eggplant
- sea salt
- olive oil (for roasting)
- 2-3 Tbsp lemon juice (1 medium lemon yields -3 Tbsp juice)
- 1 large clove garlic (grated or finely minced)
- 2 Tbsp tahini
- 2 Tbsp fresh cilantro, parsley or basil (optional // chopped)
Method
- Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven
- Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid
- After 10 minutes, rinse slightly and then pat dry between two towels
- Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt
- Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown
- Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes
- Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor
- It should be soft and tender and the skin should come off easy
- Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy
- Add herbs last and pulse to incorporate
- Taste and adjust seasonings as needed
- I added a bit more tahini and another pinch of salt
- Serve with pita and/or pita chips or veggies (for gluten-free friendly option)
- Will keep covered in the fridge for several days
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