1 Eggplant Juice of 1 lemon 2 cloves garlic, minced 2 tablespoons Tahini Extra virgin olive oil 2 tablespoons fresh chopped basil Salt Red pepper flakes Crostini
Cut eggplant into ¾-inch thick rounds, coat with olive oil and a dash of salt. Roast until tender. Mix all ingredients, except crostini, with an immersion blender until smooth. Serve with toasted crostini.