For some reason eggplant seems like one of those elusive vegetables. You either hate it or love it. How do you cook it anyways?
Turning it into a spread is simple and delicious!
1 medium eggplant
1 fresh garlic clove
2 tbsp of tahini
salt to taste
1) Place eggplant in an oven safe dish and bake at 375 degrees for 1 hr. Eggplant is done when the skin is wrinkled.
2) Let the eggplant cool until comfortable to handle. Cut in half, spoon out the flesh and place into a blender. Add the remaining ingredients. Pulse until you get the creamy consistency you like.