Eat repeat eat repeat
Oh my goodness, you know what my biggest problem is: I CANNOT FOLLOW A RECIPE!
So I had about 20 baby eggplant in the fridge and I did not know what to do.
Think think think just like Pooh Bear says and then I put them together and guess what I've got, Bibbidi Bobbidi Boo! Eggplant Hummus
1 small chopped onion
1 tsp minced garlic
1 tbsp dry mint
1 tbsp cumin
1/4 cup olive oil
20 baby eggplant
4 tbsp tahini
2 lemon juice
1/2 cup water
Heat oven to 375 degrees F
Line a pan with parchment paper. Place eggplant (leave skin on) on pan and bake for an hour
Heat olive oil in a deep skillet. Fry onions. Add dry mint, cumin, and salt to onions
Remove eggplant from oven. Let cool. Cut baby eggplant in half. Place baby eggplant in skillet. Stir with onions for about 5 minutes. Add lemon juice and minced garlic to skillet. Add tahini to eggplant and stir continuously. Add 1/2 cup water to eggplant. Cover and simmer for couple minutes. Remove skillet from stove. Let cool. Place eggplant in a blender. Pulse for couple minutes. Serve with a drizzle of olive oil and pita bread.