2 large eggplants, halved
8 cloves garlic, halved
1 cup tahini
1 lemon, juiced
1 tsp paprika
1 tsp onion powder
1 tsp zaatar (if available)
2 tsp cumin
salt to taste
Bake eggplants in the oven at 350 degrees. Insert halved garlic cloves directly into the open faced eggplant halves. Bake for approx. 15 to 20 minutes or until soft. Let them cool until they are able to be handled. Scrape the garlic eggplant away from the skin and place in a food processor. Add the rest of the ingredients to taste and blend until soft, smooth and fluffy. Adjust the garlic, salt, lemon juice and tahini amounts to your liking. Serve with pita or toasted bread and fresh veggies to dip!
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