• 2 large eggplants
  • olive oil
  • 2-3 tbsp. sesame tahini
  • Juice of 1 lemon
  • 1 garlic clove, peeled and diced
  • 1/8 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • Dash of cayenne pepper

Preheat oven to 400.  Lightly coat eggplant with olive oil.  Place in oven with the cut side down.  Cook 35-40 minutes or until eggplant is soft and shriveled.  Scrape eggplant meat out of it’s skin, and pulse in a food processor with sesame tahini, lemon juice, garlic, sea salt, black pepper and a dash of cayenne.