Create this eggplant dip to enjoy as a snack, an appetizer or as a sandwich or wrap spread. Serve with whole grain crackers or fresh veggies.
INGREDIENTS
1 large eggplant
2 Tbls Tahini
Juice of one Lemon
2 Garlic cloves
1 Tbls of Olive oil (optional)
Pinch of Salt
2 tsp Paprika or Sumac
INSTRUCTIONS
Start by roasting the eggplant in the oven at 275 for 20 minutes or until fork tender (you can also grill the eggplant to get a smokiness - just test with a fork to see if it will easily puncture the skin into the center). Next, peel the eggplant and place all of the additional ingredients into a food processor and blend until you get a smooth texture.
