Ingredients:
1 medium-sized eggplant, sliced in half lengthwise
2 cups chickpeas, rinsed and drained
1/3 cup tahini
1/4 cup water
2 Tablespoons fresh lemon juice
1 teaspoon fresh lemon zest
3 cloves of garlic, chopped
1/3 cup loosely packed fresh parsley, tough stems removed
2 Tablespoons Sesame Oil
salt and pepper to taste
Directions:
Preheat the oven to 425 degrees.
Place the eggplant slices cut side down on a prepared baking sheet and roast until fork tender. Check eggplant after about 25 minutes. Remove from the oven and let it slightly cool.
Scoop out the eggplant flesh and place in food processor. Add the rest of the ingredients and pulse until smooth.
If the mixture is too thick add a little more oil or water. Season to taste with salt and pepper.
Looks interesting, but I don't eat eggplant. Will pass this one on to my daughter.
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