Pierce the eggplant 4 or 5 times with the tip of a paring knife. Microwave on High for 6 to 8 minutes until softened, then place on a plate, and allow to cool to room temperature.
Peel off the skin and stem, discard. Roughly chop the eggplant and place into the bowl of a blender along with the tahini, lemon juice, garlic, and olive oil. Puree until smooth, adding water if needed to make a thick paste; season to taste with salt.
Difficulty: ................. beginners
Preparation: ............ about 30 minutes
Servings: ................. 8
1 large eggplant
2 tablespoons tahini
1/4 cup lemon juice
1 tablespoon minced garlic
1/3 cup olive oil
salt to taste
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