Ingredients
- 1 medium sized Japanese eggplant (the long skinny kind)
- 3-5 garlic cloves, peeled
- 1 drizzle of olive oil
- 2 tablespoons low sodium tahini (check out Artisana tahini packets at Whole Foods - less commitment than a huge tub!)
- 1/4 teaspoon low sodium (20 mg per teaspoon) horseradish
- 1 tablespoon water
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 1 meyer lemon, just the juice
- 1 handful of chopped parsley for flare
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