No Bean Eggplant Lemon Garlic Hummus

No Bean Eggplant Lemon Garlic “Hummus”

Ingredients

• 4 baby eggplant or 1 large eggplant (I prefer baby eggplants because they tend to have fewer seeds, which are typically the slimy part of the eggplant)

• 1/4 tsp salt + more for sweating the eggplant

• 1 Tbs olive oil + more for roasting

• 1/2 large lemon

• 1/4 cup tahini

• 1 tsp apple cider vinegar

• 1/2 tsp ground cumin

• 1/2 tsp granulated garlic

• Fresh herbs chives or parsley

Directions

Note: This recipe makes about 1 cup

1. Preheat oven to 400 degrees

2. Slice the eggplant in half (long ways) and cut cross-hatched slices into the white flesh

3. Generously salt the eggplant and let sit for 15 min then pat dry with a paper towel

4. Drizzle eggplant with olive oil, then place (purple side up) on a lined baking sheet and bake for 20 min

5. At the 20 minute mark, flip the eggplant and finish for 10 minutes

6. Remove from oven and cover with aluminum foil and leave for ~15 minutes

7. Using a spoon, scoop roasted flesh from eggplant and place into a blender, discard the skin

8. Add juiced lemon, spices, olive oil, tahini and remaining salt and blend on medium for 1-2 minutes until creamy

9. Scoop out, drizzle with olive oil, garnish with herbs and serve

Cross-hatched eggplant with salt (step 2)