Ingredients:
1/2 large eggplant
1 tbs tahini
1 tbs lemon juice
1 garlic clove
pinch of chili powder
1 tbs olive oil
sea salt to taste
Preparation:
1. Preheat oven to 400 degrees
2. Slice eggplant in half lengthwise and brush with olive oil. Place in foil lined sheet and bake it for 45 minutes.
3. Allow eggplant to cool, then place eggplant in the food processor, add tahin, lemon juice, garlic, chili powder, olive oil and blend until smooth.
4. Add salt to taste.
Serving size is 2 tablespoons.
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