Smoky tahini spread stands in for regular tahini in this classic roasted eggplant dip.
INGREDIENTS
- 2 eggplants
- 1/3 cup Balsam Smoky Tahini Sesame Spread
- 2 tbsp lemon juice
- 1 garlic clove
METHOD
- Roast or char the eggplants until the skins blacken and the flesh is soft.
- Scoop out the flesh and mash with the smoky tahini, lemon juice, and garlic.
- Serve with a drizzle of olive oil and warm pita.
Because this tahini is already smoky, you can skip charring the eggplant over an open flame and simply roast it in the oven instead.