1. Preheat oven to 475°F. 2. Make a deep slit lengthwise down the eggplants. 3. Cut garlic cloves lengthwise in half and stuff them in the slits of the eggplants. 4. Bake eggplants for 45 minutes to 1 hour or until the skins are extreme shriveled and the eggplant gives to the touch. 5. Remove eggplants from the oven and let rest for 20 minutes or until cool enough to handle. 6. Peal the skin off the eggplants and put the "meat" center in a food processor 7. Process to a smooth paste. 8. Add tahini, mayonnaise, black pepper, and lemon juice and process until combined. 9. Chill and serve or serve at room temperature. 10. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
