2 medium eggplant
1 garlic clove, crushed
2 tablespoons tahini
Juice of 1 lemon
Pinch each of salt and pepper
1/4 cup plus 1 tablespoon fresh parsley leaves
1 teaspoon good quality extra virgin olive oil
Poke holes all around the eggplant with a fork.
Place on a baking sheet lined with parchment paper.
Bake 15 – 20 minutes or until soft inside. Set aside until cool enough to handle.
Cut the eggplant in half lengthwise and turn upside down on baking sheet to drain off the liquid.
Pick up each half of eggplant, scoop the pulp into a food processor with a spoon and pulse 5 times.
Add garlic, tahini, 1/2 of the lemon juice and a pinch of salt and pepper. Process until creamy.
Add 1/4 cup of parsley and pulse to incorporate.
Taste, add more lemon juice and seasonings as needed.
Drizzle with olive oil and garnish with reserved 1 tablespoon parsley.
Serve with crackers, pita and/or raw veggies.
Dont Just Take Our WOrd For it
Love that these are made with real and organic ingredients, and my family loves them.