This completely vegetarian recipes is related in the Arabic and middle eastern cousine. With a litte bit of cooking skills you can transform the egg plants and other ingredients to a healthy and tasty dish.

Ingredients

• 3 eggplants
• 1/3 cup tahini
• 1 tablespoon minced garlic
• 1 to 3 green chile peppers (to taste)
• 1 tablespoon olive oil
• 4 tablespoons lemon juice
• 1/2 teaspoon coarse salt
• 1/4 to 1/2 teaspoon pepper (to taste)

Directions

1. Gather the ingredients. Preheat oven to 400 F.
2. Place eggplant on a lightly greased baking sheet.
3. Roast for 30 minutes, or until eggplant is tender. Remove from oven and allow to cool.
4. Once eggplants have cooled, peel the skins. They should come off fairly easy. If you are having a tough time, just scoop the eggplant from the skin with a spoon. Set aside.
5. In a food processor, combine and blend the tahini, garlic, and peppers.
6. Add the eggplant and blend well.
7. Add the olive oil.
8. Transfer to a serving bowl. Stir in the lemon juice and sprinkle with salt and pepper.

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