Roast eggplant, flesh down, at 400F for 40 mins
1
Scoop out the flesh in a bowl
2
Let it sit in a bowl. Discard the liquid
3
Add 2 tbsp Tahini, 1/2 lemon squeezed, 2 garlic cloves, S&P per taste
4
Blend for 30 seconds
5
Garnish with pom seeds, parsley and aleppo pepper (optional)
6
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