• 2 eggplants, approx. 1.5 pounds
  • 3 cloves garlic, chopped
  • 3 tablespoons tahini
  • 3 tablespoons lemon juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2-1 teaspoon Harissa (adds heat, optional)
  • 1/2-1 teaspoon salt (optional)
  • Freshly ground pepper

Gluten Free and Vegan

Chopped parsley or cilantro, chopped
3-4 cherry tomatoes, halved


Preheat the oven to 400 F. Place the eggplants on a parchment paper-lined low sided pan and roast until they wrinkle and start to collapse, approximately 40-50 minutes.

Let cool enough to handle and scoop out the inside of the eggplants, or peel, whichever is easier.

In a food processor, add the eggplant flesh, garlic, tahini, lemon juice, and seasonings up to salt (if using) and pepper. Blend until slightly chunky, or smooth, depending on your preference. Taste and adjust seasonings, including the addition of salt and/or pepper. Quickly pulse to blend.

Serve immediately, or after refrigerated for an hour or so to marry the flavors.

Top with parsley or cilantro, and sliced tomatoes

Serve with crisp whole grain pita or crackers, sliced toasted sourdough bread, thick crispy chips, or crudities. Choose gluten free if desired.