Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- 3 eggplants
- 1 tablespoon olive oil
- 1/3 cup tahini paste
- 1 tablespoon miced garlic
- 4 tablespoons lemon juice
- 1/2 teaspoon coarse salt
- 1/2-1/4 teaspoon pepper depending on taste
- 1-3 green chile pepper (depending on taste)
Once eggplants have cooled, peel the skins. They should come off fairly easy. If you are having a tough time, just scoop the eggplant from the skin with a spoon. Set aside.
In a food processor, combine and blend tahini, garlic, and peppers. Add in eggplant and blend well. Add in olive oil.
Remove from food processor and place in serving bowl. Stir in lemon juice and sprinkle with salt and pepper.
Serve immediately or store in the refrigerator for up to three days.