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Ingredients
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1 medium-large eggplant, peeled and diced (3 cups)
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5 tbsp Original Fun Tahini
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1 tbsp olive oil
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1 tsp cumin
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Sea salt to taste
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Optional: Pomegranate seeds for decor
Method
Preheat oven to 425 degrees. Line a baking sheet with foil, or cooking spray. Lay out diced eggplant on baking sheet and lightly season with sea salt. Bake for 25-30 minutes. Carefully remove from oven when edges are browned. Scoop into a blender with tahini and olive oil and blend until smooth. Sprinkle with pomegranate seeds, optional for color. Use as a dip or spread.
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