Ingredients
- 2 each Eggplants Medium
- 2 tbsp Tahini
- 2 Cloves garlic pressed
- Juice of 1 lemon
- 2 tb Fresh parsley Chopped
- 1/2 tsp salt
- Black pepper to taste
Servings: people
Instructions
- Preheat oven to 300˚F.
- Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork.
- Add remaining ingredients and mix well.
- Makes 4-6 sandwiches or serves 6-8 as a dip.
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