1 large eggplant (about 1 lb.) peeled and diced
½ sweet onion diced
1 tsp. sea salt
2 T. olive oil
6 clove garlic
3 T. tahini
1 T. lemon juice
½ cup parsley leaves
1 bell pepper large diced
1 fresh tomato cut in half with seeds squeezed out
Put the eggplant in a mixing bowl and mix with the salt tossing to coat evenly. Allow several minutes for water to purge from the eggplant. Next toss the eggplant, onion, tomato, pepper and garlic in the olive oil. Next roast it on a sheet tray at 425 degrees for 30-35 minutes until cooked tender and brown a bit. Next put in a food processor with the rest of the ingredients and puree then season with salt and pepper.
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