Ingredients
- 1 eggplant
- 2 cloves garlic
- 1/4 cup fresh lemon juice
- 8 black kalamata olives
- 1 tbsp fresh parsley
- 2 tbsp sesame seeds
- 1 & 1/2 tbsp extra virgin olive oil
- sea salt and black pepper to taste
Directions
- Preheat oven to 375 F
- Prick eggplant with a fork several times and place on baking sheet
- Bake turning frequently for 20-25 minutes
- Remove from oven, let cool and peel skin as much as possible
- Combine all ingredients in blendtec blender and blend on “soup” setting to get a smooth puree