Ingredients
1 medium eggplant
1 medium-sized onion, sliced
¼ cup olive oil
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon salt
1 tablespoon tahini
½ teaspoon cayenne pepper (or to taste)
1 plum tomato, chopped finely
1 small roasted red pepper, chopped finely
¼ cup chopped fresh parsley
Directions
1
Preheat oven to 425°F (218°C).
2
Prick eggplant and bake in a pan for 45 minutes.
3
Remove from oven and allow to cool. Remove skin and cup pulp into small chunks. Squeeze or press excess liquid from eggplant.
4
In a small skillet, sauté onion and garlic in 1 tablespoon of the olive oil for about 5 minutes or until translucent.
5
Add the eggplant with the remaining ingredients, except the tomato, pepper, and parsley, to a blender jar or food processor bowl. Purée until smooth.
6
Add the chopped tomato, red pepper, and parsley and mix until well combined.
7
Serve with crudités, crackers, and small slices of a French baguette.
Serves 6