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0 from 0 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 6 (1/3 cup per serving)


  • 2 small eggplants or 1 large eggplant
  • 4 cloves garlic
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 teaspoon cumin
  • Salt to taste
  • Pepper to taste
  • 1 1/2 tablespoons olive oil
  • Paprika and parsley for garnish


  • Preheat oven to 400 degrees F.
  • Place eggplant on a foil lined cookie sheet making holes in the eggplant skin with a fork. Roast it for 45 minutes until soft. Wrap garlic in foil and drizzle in olive oil. Roast the last 20 minutes with the eggplant.
  • Remove the eggplant from the oven and cool. Then scoop out inside of eggplant and discard the skin.
  • Place eggplant, lemon juice, tahini, cumin, salt and pepper in a food processor and blend away.
  • Put mixture in a serving bowl.
  • Refrigerate for 3 hours, mix in olive oil, garnish with paprika and parsley and enjoy!
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