Ingredients

2 eggplants

½ lemon, juiced halfway

1 tsp salt

2 Tbsp jarred tahini paste

1 Tbsp olive oil

½ of a red or orange bell pepper, diced small

Directions:

Poke eggplants with a fork all around, approximately 10 times. Place on lined cookie sheet and broil on high for 12-14 minutes each side, until peel appears shriveled and slightly blackened. Let cool. Cut open and scoop out inside flesh of the eggplant into a bowl. Discard blackened peels. Add remaining ingredients and mix well. Serve cold or room temperature as a dip with tahini and pita bread, or inside a grilled chicken wrap with horatiki salad.

Prep time: 3 minutes

Cooking time: 25 minutes

Yields 6 servings. Per serving Calories: 91, Total fat: 5g, Saturated fat: .75 g, Total Carbs: 10 g, Sugars: 5 g, Cholesterol 0 mg, Sodium 392 mg