Eggplant Harissa Dip

Step 1

Preheat the oven to 400F, and line a baking sheet with parchment paper.

Step 2

Slice a large eggplant lengthwise and brush with 1 tbsp olive oil, sprinkle with salt and pepper.

Step 3

Place the eggplant halves face- down on the prepared baking sheet, and bake for 40 minutes.

Step 4

Once the eggplant has been cooked and cooled, scoop out the flesh, and add it to a food processor with the remaining 2-3 tbsps olive oil*, harissa, tahini, minced garlic and lemon juice.

Step 5

Blend until smooth. Serve with crudités, crackers or pita.