A fewnotes on this one: if you are struggling with some autoimmune issues, ditch the eggplant (a nightshade) and use the zucchini or raw cashews instead.
1largeeggplant or 2–3 small Chinese egg plants
2tbsptahini
2tbsplemon juice
1–2clovesgarlic
2tbspolive oil
Allow eggplant to cool, then scoop out insides of eggplant and combine in food processor with tahini, lemon juice, garlic and cumin, discarding the skins. Mix all until smooth.
Slowly drizzle in olive oil through feed tube until well combined.
If you have some smoked paprika or sumac at home, sprinkle a little bit of that over the mixture. Add salt to taste. Serve with some sliced veggies to dip in.
Method
Preheat oven to 400°F (205°C).
Slice eggplant in half lengthwise and brush with some olive oil.
Place on foil lined sheet pan and bake for 45 minutes or until soft.
