2 large eggplants, halved
2 tbsp. tahini
juice of 1 lemon
1 garlic clove, peeled and diced
1/8 tsp. Celtic sea salt
1/2 tsp. freshly-ground black pepper
dash of cayenne pepper
Preheat oven to 350º F. Lightly coat eggplant with olive oil. Place in oven with the cut side down. Cook 40-45 minutes or until eggplant is soft and shriveled. In a food processor combine sesame tahini, lemon juice, garlic, Celtic salt, black pepper and cayenne. Add eggplant (remove skin if not organic) and pulse until ingredients are mixed. Enjoy warm with endive spears, Mary's Gone Crackers, or Ezekiel sprouted pita bread.