Ingredients
- Eggplant (1)
- Olive oil (1/4 cup)
- Tahini (1/4 cup)
- Lemon juice (3 tbsp)
- Garlic, minced (2 cloves)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F or 220°C.
- Halve the eggplant, drizzle each half with avocado oil, and place them on a baking dish. Bake for 30-40 minutes until tender.
- Place the roasted eggplant pulp into a mesh strainer to remove excessive moisture. Then transfer the pulp to a mixing bowl.
- Add olive oil, tahini, lemon juice, garlic, salt, and pepper. Stir until creamy.
- Drizzle with olive oil, paprika, and parsley.
- Serve with carrots, celery, and cucumbers.
