1 large eggplant, peeled and cut into 1-inch pieces
1 medium sweet onion, sliced
4 cloves garlic, peeled
2 tablespoons olive oil
1 ½ teaspoons salt
½ teaspoon coarse black pepper
1 green onion, cut into pieces
2 tablespoons lemon juice
1 tablespoon tahini
Pita bread, cut in wedges or pita chips
Directions
Heat oven to 400°F.
In a 17x10x1-inch baking pan, combine eggplant, onion, garlic, olive oil, salt and black pepper.
Bake for 35 to 40 minutes, or until eggplant is soft and golden brown. Let cool.
Using a food processor fitted with the chopping/mixing blade and with processor running, spoon eggplant, onion, garlic, green onion, lemon juice and tahini through the food chute and process for 1 minute, or until mixture is almost smooth.
1 large eggplant, peeled and cut into 1-inch pieces
1 medium sweet onion, sliced
4 cloves garlic, peeled
2 tablespoons olive oil
1 ½ teaspoons salt
½ teaspoon coarse black pepper
1 green onion, cut into pieces
2 tablespoons lemon juice
1 tablespoon tahini
Pita bread, cut in wedges or pita chips
Directions
Heat oven to 400°F.
In a 17x10x1-inch baking pan, combine eggplant, onion, garlic, olive oil, salt and black pepper.
Bake for 35 to 40 minutes, or until eggplant is soft and golden brown. Let cool.
Using a food processor fitted with the chopping/mixing blade and with processor running, spoon eggplant, onion, garlic, green onion, lemon juice and tahini through the food chute and process for 1 minute, or until mixture is almost smooth.
