1 large eggplant
½ cup roasted red peppers, jarred
1 tablespoon tahini
1 garlic clove, minced
1 tablespoon lemon juice
1 to 2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
Preheat oven to 450 degrees.
Cut off top of eggplant. Prick eggplant all over with a fork and place on a foil lined sheet pan.
Bake for 25 to 30 minutes. The eggplant will turn black and shrivel. The inside of the eggplant will be soft and tender.
Allow eggplant to cool. Cut eggplant in half and scrape out eggplant off the skin.
In a food processor, add eggplant, roasted red peppers, tahini, garlic, lemon juice, olive oil, salt and pepper. Pulse until mixed well.
Serve warm or at room temperature with pita chips, flatbread, chips, vegetables etc.
brought to you by Sophie in the Kitchen