Ingredients
2 large eggplants
3 garlic cloves minced
3 T of tahini
1T fig jam
Juice of one lemon
Sea Salt
Olive oil for roasting the eggplants and for drizzling on top
1/4 c Roasted pumpkin seeds
Directions:
Preheat the oven to 400 degrees F.
Slice eggplants lengthwise in half slabs
Season the eggplant with salt, spice blends such as Bragg Organic Sprinkle 24 Herbs and Spices Seasoning and olive oil
Place in baking pan and roast the eggplants until they're all deflated and soft on the outside.
Once slightly cooled cut the eggplant in half and scoop out the flesh into a blender or Vitamix.
Chop the eggplant flesh it will almost turn into a paste.
Add lemon juice, salt, tahini, jam and garlic
Garnish with roasted pumpkin seeds
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