• 2 Large or 4-5 small eggplants
  • 2 garlic cloves, minced
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. tahini
  • 1 Tbsp. olive oil
  • 1 tsp. chili powder (optional)
  • 1 tsp. smoked paprika
  • Salt and fresh ground black pepper to taste
  • Fresh parsley to garnish (optional)

Preheat oven to 450. Line a baking sheet with foil. Pierce eggplants with a fork and roast for 45 minutes. Cool and scoop flesh into a food processor. Add garlic, lemon juice, tahini, olive oil, chili powder and salt and pepper. Process until smooth. Refrigerate at least 2 hours before eating. Garnish with smoked paprika and parsley. Serve at room temperature with flat bread, pita chips or fresh veggies.