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