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