- 1 roasted globe eggplant (or 4 ichiban eggplant)
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 1 clove garlic
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- Preheat oven to 400 degrees F. Lightly grease a baking sheet.
- Place eggplant on baking sheet, and poke holes in the skin with a fork. Roast eggplant for 30 to 40 minutes, turning occasionally. Remove from oven and let cool.
- Cut eggplant into a few large pieces and place into food processor. Add the tahini, lemon juice, garlic, salt, and olive oil. Blend until smooth.
Nutrition Information / Amount Per Serving (1/4 cup): Calories 61, Total Fat 5.9 g, Saturated Fat 0.8 g, Cholesterol 0.0 mg, Sodium 98.4 mg, Total Carbohydrates 2.0 g, Fiber 0.8 g, Protein 0.7 g