Creamy Eggplant Dip

Creamy Eggplant Dip

1 eggplants
1 lemon juiced or 2-3 Tbsp lemon juice
2-3 cloves garlic, minced
1/4 cup tahini
1 tsp sea salt for sweating the eggplant)
1 tbsp sesame seeds for garnish
1/4 cup cilantro or parsley for garnish

Preheat oven  400-425

Slice eggplant lengthwise 1/4-1/2 inch thick.  Place on cooling rack, salt and let sit for 15-20 minutes.   The salt will bring out the moisture and bitterness. 

Pat dry and place in oven for 20 minutes turning half way through

Once the eggplant is soft and brown, wrap in foil til cool.   This will allow the eggplant to steam and the skin more easy to remove. 

Place eggplant, lemon juice, garlic and tahini in food processor.  Blend until smooth and creamy.

Garnish with sesame seeds and cilantro or parsley.  Serve with raw veggies or corn chips, pita chips, or rice cakes