Ingredients
- 1 large eggplant
- 2 cloves of garlic
- 1 tomato, chopped
- 2 tbspns tahini (sesame paste)
- 1 tspn olive oil
- handful fresh parsley
- juice of 1 lemon
- leeks or shallots, chopped and cooked lightly in olive oil
- sea salt to taste
- sprinkle of paprika for extra flavor
Directions:
- pre-heat oven to 400 degrees
- cut eggplant in half and place face down on baking dish
- Roast for about 30 minutes or until it is mushy
- when you have about 10 minutes left, add garlic cloves to the oven to roast (not chopped)
- at this point you can either wait for it to cool, or place the halves in cold water if you're in a hurry to cool them down
- peel the eggplant and chop
- put eggplant, garlic, onions, (whichever kind you choose), garlic, olive oil, tahini, parsley, lemon juice, and sea salt in a blender and mix until chunky but smooth
- taste and add more salt/parsley if you need it
- mix until it looks like hummus
- put in the fridge until you're ready to serve
- to serve, put in a bowl with a drizzle of olive oil and a sprinkle of paprika on top
