Ingredients

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• Eggplant Aubergine 3 3
• Olive Oil Olive Oil 3 tbsp 3 tbsp
• Tahini Tahini 3 tbsp 3 tbsp
• Lemon Lemon 1 1
• Garlic Garlic 2 cloves 2 cloves
• Table Salt Table Salt pinch pinch

Instructions

1. 1.Preheat oven to 200C.
2. 2.Pierce each eggplant a few times with a fork and roast on a baking tray until skin turns black and they get soft.
3. 3.Once the skin is black, take them out of the oven and let them cool down in a bowl until cool enough to handle.
4. 4.Remove skin and add flesh to food processor. Squeeze in lemon juice and add all other ingredients.
5. 5.Blend until creamy and smooth, add more olive oil or a tbsp of water for a creamier texture.

Nutritional Information

• Calories:
  116
• Fat:
  6g
• Sodium:
  29mg
• Carbs:
  13g
• Sugar:
  5g
• Protein:
  4g