shortcuts to make this delicious dip!
Print Recipe

Ingredients
  

  • 1 eggplant chopped
  • 1/4  cup  tahini
  • 1/3 cup olive oil
  • salt and garlic powder to taste
  • 1-2 lemons juiced

Instructions
 

  • Chop eggplant long ways into quarters and then into 1 inch pieces. 
  • Boil until tender, appx 10-15 min.
  • The color will change from white to translucent when they’re fully cooked. Drain.
  • Add all ingredients to a food processor (or I like to use an immersion blender with the bowl attachment for easier clean up)
  • Adjust lemon and salt to taste.
    Enjoy with your favorite dipping veggies or pita bread or crackers.