Ingredients:
2 pounds of Eggplant
3 tablespoons of lemon juice
1 teaspoon of salt
2 teaspoons of minced garlic
2 tablespoons of sesame tahini
1/2 cup of toasted pine nuts
1 teaspoon of olive oil
Directions:
Preheat oven to 400 degrees.
Slice eggplants in half and place on a baking sheet. Sprinkle salt over exposed flesh and prick with fork. Let sit to sweat (30 minutes). Remove and extra moisture with a paper towel. Bake until tender (~25 minutes). Remove from oven and cool for a bit. Scrape out all flesh into the food processor.
Add all remaining ingredients and blend until smooth.
Refrigerate but best served at room temperature.
