2 large eggplants
1 tablespoon garlic
1/4 cup tahini
1/4 cup lemon juice
salt to taste
Slice eggplant into 1/4" rounds (about 12 each). Sprinkle with salt and let sit in colander in the sink about 10 minutes. Rinse and dry between two towels.
Prepare two baking sheets with parchment paper. Arrange eggplant slices on sheets. Broil each sheet 10 minutes, turning eggplant over in the middle.
Place towel over baking sheet and let sit about 5 minutes. Pull skins off eggplant rounds and put in food processor. Add remaining ingredients and process until smooth.
Make about 3 cups
Total time 45 minutes
Original recipe source
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Serving suggestions: Spread on toast or sandwiches, use as a dip for veggies, pita bread, etc.
