I know this is a really bad picture, but I was in a hurry. The eggplant looked so good this week at the grocery store that I bought three. I have been wanting to try this dip for quite a while and I am so glad I have outgrown my dislike for eggplant that I harbored as a kid. It was delicious with pita chips, celery and carrots!
juice of 1/2 lemon
Preheat oven to 375°.
Pierce eggplant with a fork. Place eggplant on a jelly roll pan. Bake at 375° for 30 minutes or until tender. Cool and peel; discard skin.
Combine eggplant, tahini, and remaining ingredients in a food processor; process until smooth.