Yield
2 cups (serving size: 1/4 cup)
Photo: Karry Hosford

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Pierce eggplant with a fork. Place eggplant on a jelly roll pan. Bake at 375° for 30 minutes or until tender. Cool and peel; discard skin.

Step 3

Combine eggplant, tahini, and remaining ingredients in a food processor; process until smooth.

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