Ingredients
1 medium eggplant
1 medium-sized onion, sliced
4 tablespoons olive oil, divided
2 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon tahini
1 teaspoon salt
½ teaspoon cayenne pepper (or to taste)
1 plum tomato, finely chopped
1 small roasted red pepper, chopped finely
¼ cup finely chopped parsley
Directions
1
Preheat oven to 425°F.
2
Prick eggplant with a fork and place on a parchment-lined baking sheet. 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 medium skillet on medium-high heat, add 1 tablespoon oil and sauté onion and garlic until the onion is translucent.
5
Add sautéed onion, garlic, remaining oil, lemon juice, tahini, salt, and cayenne pepper to a food processor. Purée until smooth.
6
Transfer mixture to a bowl. Add tomato, red pepper, and parsley. Stir to combine.
7
Serve with raw veggies, crackers, or French bread cut into small slices.
Serves 6