Roasted Eggplant Dip

Ingredients

1 Eggplant (cubed) 

1 Lemon (juiced) 

2 Tbsp Tahini 

2 Tbsp Extra virgin olive oil 

1-2 Garlic cloves

1 tsp Sea salt

1 tsp Paprika  

4 Kalamata olives * optional  

Directions

Roast your eggplant at 375 for about 30 minutes or until tender, covering half way through.

Let cool, then in a food processor add all your remaining ingredients and the eggplant .

Pulse on high til everything is mixed and the consistency is to your liking. Enjoy with your favorite chips or as a delicious sandwich spread!

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