Preheat your grill at medium heat for 10 minutes. Once your grill is hot, place your whole eggplants directly on the grill grates. Allow it to char on all 4 sides, turning the eggplant every 5 minutes to get a nice smokey flavor. Or, place the eggplants over a high gas flame on your stove and cook 5 minutes on each side.
If you prefer to use your oven, preheat to 450 degrees. Place your eggplant on a baking sheet and bake for approximately 20 minutes or until charred on the outside.
Remove from heat, set aside and cool.
Carefully pull off the eggplant skin from one side and scoop out the flesh into a colander and allow to drain for about 5 minutes to remove excess liquid.
Once drained, put the flesh of the eggplant in a food processor with the remaining ingredients and process until smooth. Add additional salt, lemon juice or garlic to taste.
Refrigerate for at least one hour before serving.
Serve with chopped vegetables or Grain Free & Delicious Flatbread
Stores well in refrigerator for approximately 1 week.
Serves approx. 8
Serving size 4 Tablespoons
116 calories, 13g carbs, 4g fiber, 8g fat, 2g protein