top of page



  • 1 Eggplant (medium, trimmed, sliced into 1/4 inch strips)

  • 3 tbsps Avocado Oil

  • 2 tbsps Tahini

  • 2 tbsps Parsley (fresh, chopped)

  • 1 Lemon (juiced)

  • 1/4 tsp Sea Salt


  1. Adjust oven rack closest to the broiler. Set oven to high broil. Place eggplant on a foil- lined baking sheet and toss in oil. Roast for 10 minutes or until tender and golden brown. Remove from oven.

  2. Wrap the eggplant in the foil and let rest for 5 minutes.

  3. Remove the skin from the eggplant and discard. Then add the flesh of the eggplant to a food processor or blender. Add the remaining ingredients and blend until creamy. Adjust seasoning as needed.

  4. Transfer to a bowl and enjoy!


  • No Parsley: Use cilantro or basil instead. Can also omit completely.

  • No Avocado Oil: Use olive oil instead.

  • No Lemon: Use apple cider vinegar to taste.

  • Leftovers: Refrigerate in an airtight container up to 3 days.

  • Serve it With: Crackers, veggie sticks, with burgers or on salad.


Total time: 20 minutes

4 servings


bottom of page