- 1 clove garlic, coarsely chopped
- l lemon, juiced, or more to taste
- 1/4 cup tahini
- 2 medium or 6 small eggplants, roasted
- 1/4 cup olive oil
- salt and pepper, to taste
- extra olive oil (for sprinkling)
Directions
- In a food processor, combine the garlic, lemon, and tahini. Work until the mixture is smooth.
- Add the eggplant flesh and work the mixture just until it is pureed.
- With the machine running, add the olive oil through the feed tube until it is all added.
- Add salt and pepper to taste. Add more lemon juice if preferred.
- Transfer to a shallow bowl, cover tightly, and refrigerate for several hours for the flavors to mellow. Sprinkle with a little olive oil, and serve with pita, radishes, and scallions.