Ingredients
2 eggplants (peeled and quartered)
2 Tbsp lemon juice
2 medium sweet onions (quartered)
2 tsp salt
2 Tbsp olive oil
½ tsp cayenne pepper
1 Tbsp salt
2 Tbsp dry cilantro
4 cloves garlic
1 cup tahini
Directions
In a large pot place quartered eggplants and quartered onions, cover with water, add olive oil and salt. Cover and boil for 40 minutes.
After it boils drain the eggplants and onions into a colander.
When eggplant cools place colander in the refrigerator to drain out as much water as possible overnight.
The next day place eggplant and onions in a food processor, add lemon juice, salt, cayenne pepper, cilantro, garlic and tahini
Blend together, refrigerate until you’re ready to eat.
Enjoy