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2 to 3 medium eggplants (about 3 pounds total)
2 to 3 tables olive oil
1/3 cup tahini
2 cloves garlic, peeled and crushed
Juice of 2 lemons (about 1/2 cup)
salt and pepper
1. Preheat oven to 450 degrees.
2. Peel the eggplant and cut into cubes. Place in a baking sheet and smother with olive oil. Roast the eggplant untill it is charred and tender- about 15 to 20 minutes. Let cool.
3. Transfer the eggplant into the food processor bowl, add the tahini, garlic, lemon juice, and some salt and pepper. Process the mixture to a coarse paste.
4. Adjust the seasoning to your liking.
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1st Keep
 simbakins
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