• Olive oil for the baking sheet
• 1 medium (7 inch) eggplant
• 2 medium cloves garlic
• 1/4 cup fresh lemon juice
• 1/4 cup sesame tahini
• 1/2 tsp. fine sea salt
• 1/2 tsp. freshly ground black pepper
• minced, fresh parsley or ground cayenne pepper, optional

1. Preheat oven to 350°F. Lightly oil baking sheet.
2. Slice eggplant in half, lengthwise, and place face-down on baking sheet. Bake for 30 minutes or until very tender. Cool until the eggplant is easy to handle.
3. Scoop out eggplant pulp and discard the skin. Place the pulp in food processor or blender along with garlic cloves, and pulse. Add lemon juice, tahini, salt and pepper. Puree until smooth.
4. Place in bowl. Cover and chill. Sprinkle parsley or cayenne on top as a garnish before serving. Serve with pita or cut fresh veggies like carrots, cucumbers, or peppers.

Recipe inspired by Mollie Katzen's Moosewood Cookbook. Photo by Love & Lemons.