Ingredients:
400 g Japanese eggplants ( about 3 medium)
1/3 cup onions
1/4 cup parsley ( preferably flat leaf)
1/4 cup lemon juice ( or juice of 1 lemon)
1 tablespoon extra virgin olive oil
1 tablespoon tahini ( aka sesame paste)
1 teaspoon garlic
1 teaspoon dried oregano or 1 tablespoon fresh oregano
salt, to taste
pepper, to taste
Directions:
Preheat oven to 400 F and prepare a baking dish that will accommodate the eggplant with cooking spray.
Halve each eggplant lengthwise, sprinkle with salt, and place cut side down in the baking dish; spray skin with cooking spray, then roast until tender when pierced, about 20-25 minutes.
Place all ingredients in the bowl of your food processor fitted with the steel blade, and blend until smooth.
Servings: Serve
Time preparation: 30 min.
Time total: 35 min.