Ingredients:
· 3 tablespoons olive oil
· 2 medium eggplants, diced
· 1 white onion, chopped
· 6 garlic cloves, minced
· 1 tablespoon tahini
· 1 tablespoon parsley, chopped
· 1/2 teaspoon cumin
· ½ teaspoon smoked paprika
· ½ teaspoon ground black pepper
· 1 teaspoon kosher salt
· 1-2 tablespoons preserved lemon
Method:
Heat olive oil in a large skillet over medium heat. Add eggplant, onions and garlic. Saute until eggplant starts to soften and char, about 10 minutes.
Place in food processor with remaining ingredients and pulse until smooth.
Serve with pita and fresh veggies. Enjoy!