Directions

1. Begin by roasting the eggplant at around 250°F until it is mushy and you’re able to easily remove the skin and seeds. Depending on the size, this can take a few hours. I like to keep the eggplant Whole and puncture it with a fork so that some of the moisture can be released. Keep an eye on it since you don’t want to dry it out!

2. When the eggplant is ready, scoop out the flesh and add it into a little food processor. Add the tahini, olive oil and spices and blend until you’ve reached your desired texture. I like it really smooth and I add more oil or tahini based on taste and consistency.