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- Preheat oven to 425F.
- 2 eggplants
- 4 large unpeeled garlic cloves
- Line baking sheet with parchment paper.
- Carefully cut the eggplants in half, lengthwise, and place them on the parchment paper flesh side down, skin facing up. Place the unpeeled garlic cloves with the eggplants on the parchment paper, spaced evenly.
- Roast on center rack for 60 minutes.
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- 1/4 cup tbsp tahini
- 1 tbsp lemon juice
- 1/2 tsp cumin
- 1/4 tsp paprika
- Place tahini, lemon juice, cumin, and paprike in food processor and pulse until smooth. May have to use a spatula to keep it centered and blending together.
- --
- Once eggplant and garlic are finished roasting, peel the garlic and add to the tahini in the food processor.
- Carefully scoop the flesh from the eggplants and add to food processor. I used a knife to score along the outer edge and then a spoon to scoop out.
- Blend until smooth!
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