Recipe courtesy of The Bear Cupboard (

Adapted from

Rating:  10 out of 10


1 eggplant, medium-large

1/4 cup lemon juice

1/3 cup tahini (toasted ground sesame seeds)

2 Tbsp. sesame seeds

2 cloves garlic, minced

salt and pepper to taste

1-1/2 Tbsp. extra-virgin olive oil

Heat oven or gas grill to 400F.  If using oven, place parchment paper on a baking sheet.  Pierce eggplant all around with fork, then place on baking sheet or onto grill over unlit burner.  Cook 30-40 minutes,or till soft, turning occasionally.  Remove from heat and place into large bowl of cold water.  Transfer to cutting board and peel skin off.  Cut eggplant into sections and remove as many of the seeds as you can.  They should peel off in strips.

In work bowl of food processor, combine eggplant pulp, lemon juice, tahini, sesame seeds, and garlic.  Pulse till  smooth.  Season with salt and pepper to taste.  Drizzle with olive oil and pulse again till combined.  Transfer to bowl; refrigerate 3 hours before serving.  Serve with toasted pita bread cut into portions, or whole grain crackers.