Eggplants again – but hey, now I’ve cooked what I had so we’ll move along to other veggies soon! Actually this can scarcely be considered a veggie dish – it sits much more firmly on the dip side. But is it fantastic to spread on flat breads alone or for a sandwich and great to dip other vegetables into. Its quite easy to make but be sure really squeeze the juices out of the eggplant – those are what adds bitterness.

Ingredients:

• 1 large eggplant
• 3 cloves garlic
• 1/4 c. tahini
• juice of 1 lemon
• salt
• extra virgin olive oil

1. Preheat the oven to 425. Slash the eggplant in several places (to release steam) then bake until it is so soft it is nearly collapsed, about 30-40 minutes.
2. Let it cool about 15 minutes, then peel the eggplant and squeeze to remove juices.
3. Add the peeled eggplant to a blender along with the garlic and tahini. Puree until smooth.
4. Season with lemon juice and salt.
5. Transfer to serving dish and top with a touch of olive oil and enjoy!