- 1 medium eggplant
- 2 cloves garlic, minced
- 3 tbsp lemon juice
- 3 tbsp tahini
- 2 tbsp fresh cilantro, parsley, or basil (optional)
- Sea salt
- Olive oil
Preheat the oven to high broil (or medium if you have it) and position oven rack at top of oven.
Slice eggplant into 1/4″ rounds, 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 paper towels.
Arrange eggplant slices on a greased 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 in foil to lock in moisture. Let sit 5 minutes.
Remove foil, 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 skin should come off easily.
Add lemon juice, garlic, and tahini; mix until creamy. Add herbs (if desired) and pulse to incorporate. Taste and adjust seasonings as needed.
4 servings
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Adapted from Minimalist Baker (https://minimalistbaker.com/)