Ingredients
1 large eggplant
1 teaspoon salt
2 cloves garlic
1/4 cup lemon juice
1 tablespoon tahini
Preparation
Preheat oven to 425. With a fork, punch a bunch of holes in the eggplant and place it on a baking sheet. Cook for about 45 minutes, until the eggplant is all sunken in. Remove from the heat and let it cool until you can peel it safely. Peel and put it in a food processor. Add the salt, garlic, lemon juice, and tahini, and process until it’s smooth.
