1 medium eggplant

1 lemon, juiced

1 large clove of garlic

2 tbsp tahini

sea salt

olive oil ( for roasting )


  • Preheat oven to high broil
  • Slice your eggplant into rounds and sprinkle with sea salt, after 10 minutes rinse slightly and pat dry
  • Arrange on a baking sheet ans drizzle with olive oil and a pinch of sea salt, roast for 5-10 min then turn over
  • When golden brown, remove from a pan and wrap the rounds in foil to lock in moisture, about 5 min
  • Peel away the skin, place in the food processor, add lemon juice, garlic, tahini, a pinch of salt and mix until creamy.
  • Taste and adjust seasonings as needed
  • Serve with pita or veggies, can stay in the fridge for couple of days when covered up