Roasted Eggplant Dip
INGREDIENTS:
2 medium eggplant, sliced in half
2 cloves garlic
3-4 tbsp tahini
4 tbsp olive oil
1/2 tsp cumin
1 tsp pink himalayan salt
Ground black pepper to taste
1 lemon, juiced
Pomegranate seeds to garnish
METHOD:
Preheat oven to 375 F
Grease a baking pan with coconut oil
Place sliced eggplant and drizzle with 1 tbsp olive oil
Roast for 20–30 minutes until soft
Once eggplant has cooled, scoop out the flesh and place in a food processor with the rest of ingredients
Pulse until the mixture is a creamy consistency
Serve with pomegranate seeds and a dash of cold-pressed olive oil