INGREDIENTS
- 4 eggplants
4 garlic cloves – unpeeled
2 tbsp tahini
2 tbsp lemon juice
3 tbsp olive oil
sea salt and pepper – to taste
1 scallion – chopped for garnish
DIRECTIONS
- Preheat oven to 350 F (180 C) and line a baking tray with baking paper.
Cut the eggplants lengthwise and rub oil on the cut side and lay face down in tray.
Place unpeeled garlic cloves on the tray and bake the eggplant and garlic for 35-40 minutes or until tender.
Once cooked allow to cool then scoop out the flesh of the eggplant and place into a blender squeeze out the garlic from the peel into a blender then add the tahini lemon juice and olive oil and blend. Add salt and pepper to taste.
Garnish with scallions and serve with vegetable sticks and/or dehydrated crackers.
Store in an air-tight container for up to 5 days.
SUBSTITUTIONS
- Eggplant – zucchini – peppers
Tahini – olive oil
Olive oil – avocado oil
Nutrition per serving:
| Calories | 180 |
| Fat | 10g |
| Saturated Fat | 1.5g |
| Cholesterol | 0mg |
| Sodium | 140mg |
| Carbohydrates | 23g |
| Fiber | 13g |
| Sugars | 9g |
| Protein | 5g |
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.
Original Article : Rebootwithjoe
