- 1 eggplant
- 1/4 cup lemon juice
- 1/4 cup tahini
- 2 cloves garlic
- 1/8 tsp smoked paprika
- 1/2 cup greek yogurt, unflavored, no sugar
- Salt and pepper to taste
- 1 1/2 tbsp olive oil
- 1 tbsp olive oil to cover eggplant
Cut your eggplant into quarters or eighths (cut in the middle width-wise and length-wise and then length-wise again). Spray or cover eggplant on a baking tray with olive oil. Cook at 400 degrees F for 45 minutes.
Run cold water over the eggplant skin and peel off the skin. Take the flesh of the eggplant and put into a food processor. Combine with all other ingredients other than olive oil and blend in processor until creamy.
Top with olive oil and slowly mix in. Put in bowl and sprinkle with parsley for decoration or smokey paprika. Serve with vegetables and/or flatbread. My whole wheat flatbread recipe is here. It is also good salads and on fresh sliced red onion. Cut baby carrots lengthwise for easier scooping.