2 eggplants
1 T olive oil (or less!)
2 T of tahini (you can cut this back to 1 T if your eggplants are smaller).
2 T minced garlic, ideally roasted
1.5 T lemon juice
1 T sriracha sauce (or more, to taste)
dash fresh black pepper
dash himalayan sea salt
dash smoked paprika
dash liquid smoke.
thoroughly wash and remove stickers from your two eggplants. Pierce repeatedly with a fork and roast at 400 for an hour, rotating once at 30 minutes. You want them to be really soft.
Cut the stems off and place in a food processor along with the rest of the ingredients, and puree well.
Vegan, Gluten Free, and low fat. Ta Daaah! (and not a trace of mayo. Why would you even do that.)
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