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Eggplant Tahini Dip

Ready In: 45 Minutes

Cook Time: 15 Minutes

Serves 4

Preheat oven to 400°F.
Cut eggplant in half lengthwise. Place on a sheet pan. Bake for about 15 minutes or until soft.
Remove skin from eggplant and blend or process with tahini paste, lemon juice, olive oil, garlic, and tomato paste until smooth. Stir in pepper.
Arrange in a serving dish and cover. Refrigerate until service. Sprinkle with mint just before serving.
Serve with fresh vegetables or crackers.