Serves 2

Ingredients:

• 1 egg plant
• 2 cloves of garlic
• 1 lemon
• 1 tbsp tahini
• 1 tbsp cilantro (chopped with stems)
• 1 tbsp Greek yogurt
• Olive oil

For topping:

• 1 tbsp Greek yogurt
• Fried onions

If you have access to a BBQ or open flame, roast your eggplant directly over the flame until the skin gets charred and soft. Carefully transfer to a bowl and immediately cover with plastic wrap until the skin becomes wrinkled. (approx. 5 minutes)

If you don’t have access to a BBQ or using an electric stove top. Prepare your oven by putting tinfoil over your middle rack, preheat to 350 F. Place eggplant directly on the tinfoil covered rack and bake until soft and skin is wrinkled (approx. 40 min- 60 min). Remove and let cool.

Cut eggplant in half and remove the flesh with a spoon and put into food processor. In the food processor add the rest of the ingredients and puree until smooth, add salt to taste and place in your favorite bowl.

Top with Greek yogurt and fried onions and enjoy with crackers, pita bread, veggies or anything else you like.