Ingredients

  • Sprinkle of cayenne pepper
  • 1 large eggplant
  • 1 Tablespoon extra virgin olive oil
  • 1 cloves of garlic
  • 2 Tablespoons of lemon juice
  • Parsley
  • Toasted pine nuts
  • Salt to taste
  • 2 Tablespoons tahini
  • Drizzle of plain yogurt
  • Sprinkle or za'atar or sumac

Ready In 50 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat the oven to 400 degrees.Poke the eggplant a few times with a fork. Roast until tender, about 30-35 minutes.
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  • Length: 35 minutes

Step 2

  • Remove from oven and allow to cool for 10-15 minutes.Using a scoop remove the flesh of the eggplant from the skin and put in the food processor.
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  • Length: 15 minutes

Step 3

  • Add the lemon juice, tahini, garlic and extra virgin olive oil. Puree in the food processor until the dip is creamy and to the texture you like.Taste and add additional ingredients as needed.
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Step 4

  • Pour into shallow serving dishes or platters and garnish with chopped parsley and other garnishes of your choice.
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Step 5

  • Serve with pita bread or pita chips.
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Step 6

  • Put the remaining in an airtight container and store in the fridge for up to 5 days {but it is usually best the first couple of days}.