- 1 large eggplant
- 2 to 3 garlic cloves, peeled
- ¼ cup sesame tahini
- 3 tablespoons fresh lemon juice
- Salt to taste
- 1/8 teaspoon cayenne pepper
Cut the eggplant in half and roast on a grill or under a broiler for 10 to 15 minutes until slightly charred and softened. Cool to room temperature.
Serve with toasted pita bread or crackers.
Adapted from Fresh, by Terry Conlan, chef at Lake Austin Spa Resort.