1 medium-large eggplant, peeled and diced (3 cups)
5 tbsp Tal's Original Tahini Classic Lemon Fresh
1 tbsp olive oil
1 tsp cumin
Sea salt to taste
Optional: Pomegranate seeds for decor
Method
Preheat the oven to 425 degrees. Line a baking sheet with foil or use cooking spray.
Lay out the diced eggplant on the baking sheet and lightly season with sea salt.
Bake for 25-30 minutes, or until the edges are browned.
Carefully remove from the oven and scoop the roasted eggplant into a blender. Add Tal's Original Tahini Classic Lemon Fresh and olive oil, then blend until smooth.
Optionally, sprinkle with pomegranate seeds for a pop of color. Use as a dip or spread.
