A summer favorite, this spread is sure to be a great compliment to your favorite pita bread or crudités.
4 oz. (118 ml) olive Oil
Salt & Pepper to taste
4 oz. (118 ml) Fresh Lemon Juice
6 Garlic Cloves
7 oz. (198 g) Tahini
1. Cut the eggplant in half and score the cut surface of each half from edge to edge in a crosshatch pattern approximately ½ inch (1.2 centimeters) deep.
2. Brush the cut surfaces with 2 ounces (59 ml) olive oil , season with salt & pepper and place cut side down on a sheet pan.
3. Roast at 350 F (177 C) Combitherm mode until very soft
4. Cool the eggplants and scoop out the flesh. Purée in a food processor with lemon juice, garlic
Serve with pita bread or crudités