1. Preheat oven at 350 degrees F. 2. Slice, then roast eggplant in oven with olive oil drizzled over it on a jelly roll pan lined with parchment paper for 45 minutes. 3. In a blender combine sesame tahini, lemon juice, garlic, salt, black pepper, onion powder, coriander, parsley, cumin. 4. Peel roasted eggplant slices and add them to the blender. 5. Blend until smooth and serve with pita. 6. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
