- 2 large Eggplants
- 2 tbsp Minced Garlic
- 1 tsp salt
- 2 tbsp Tahini
- 1 tsp Liquid Smoke
- 1 tbsp Lemon or Lime juice
- Remove the stems from eggplant and roast in oven at 425 for 45 minutes. Remove and let cool.
- Peel off the skin from the eggplant.
- Add all ingredients to food processor and blend until smooth.