My Vitamix is coming in very handy! The last time I made this without a blender, it wasn't as smooth (obviously). This should work out with a normal blender though.
1 Large Eggplant (or two small)
2 Cloves of Garlic
1/4 cup Lemon Juice
3 tbsp Tahini
1/4 Cup Olive Oil (or other favorite)
Salt to taste
Slice eggplant in half and roast for 40 mins (or until soft) at 400 degrees.
|I doubled the recipe and roasted 4 small eggplants|
In blender, add eggplant and all other ingredients except for the oil and blend until smooth. It will be on the thicker side. Slowly add in the oil and blend until completely mixed.
Put in glass container and store in the fridge for up to a week and a half.
You can have this with Pita, crackers or use as a spread for a sandwich!