Ingredients
- 1 large eggplant
- 2 tablespoons tahini paste
- 1 tablespoon lemon juice
- 2 cloves garlic minced
- 2 tablespoons Greek yogurt
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- fresh parsley optional for garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Pierce the eggplant with a fork multiple times and place on a baking sheet.
- Roast in the oven for about 40 minutes, or until the skin is charred and the flesh is soft.
- Remove from oven and let cool. Peel off the charred skin and discard.
- In a mixing bowl, combine the roasted eggplant flesh with tahini, lemon juice, minced garlic, Greek yogurt, and salt. Mash together until smooth.
- Transfer the mixture to a serving dish, drizzle with olive oil, and optionally garnish with fresh parsley.
- Serve with pita bread or fresh vegetable sticks.