Think you don’t like eggplant? You might be wrong. This Middle Eastern dip is delightful, flavorful, and extremely easy. Let’s get into it:

The Recipe:

• One medium eggplant baked at 400ºF for 40-50 minutes, flipping halfway, until skin becomes black. Let cool and remove skin.
• The juice of one lemon
• 1T olive oil
• 1t black pepper
• 1t salt
• 1 small garlic clove
• 1 green onion (whites and greens)
• 3-4T tahini

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Blend all ingredients!

Taste it and see what you need. I added more pepper and then topped it with green onion and sesame seeds.

Serve however you want (toasted pita is the best way, but veggies are just as tasty!)

Enjoy!