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.


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


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.