This spread is very high in fiber and it will add extra protein to your meal. It goes well with buckwheat bread or chickpea flatbreads.
2 garlic cloves
¼ cup tahini
½ tablespoon lemon juice or water
1Cut eggplants into halves and prick with a form all over.
2Roast in the oven at 464°F (240°C) on top of a sheet of baking paper for 20 minutes or until soft.
3Scoop out the “meat” using a spoon and discard the skin. Drain the “meat” using a sieve or a kitchen towel to get rid of the excess juices.
4Crush garlic, add to the eggplant alongside tahini, lemon juice or water. Mix until combined. Alternatively, use a blender or a food processor.
- Store it in the fridge in an air-tight container for up to 3 days.