Ingredients:
- 3 globe eggplants
- ¾ C. chopped parsley
- 6 T. extra virgin olive oil
- 6 T. Tahini
- 6 fresh garlic cloves
- 2 teaspoon ground cumin or dill
- 5 T. fresh lemon juice
- 2-4 drops Young Living lemon essential oil
- 2-3 tsp. sumac
- Salt and cayenne pepper to taste
Oil eggplant, poke holes in skin, and roast cut side down at 400 degrees for 35-40 minutes or until tender. Chop parsley in food processor and set aside. Scoop out eggplant meat and blend with other ingredients in food processor. Blend in chopped parsley with a spoon. Sprinkle top with a little extra sumac and chopped parsley. Serve with gluten free crackers, flat bread, or felafel chips.
