Ingredients 1 eggplant 2 cloves garlic 1/4 cup fresh lemon juice 8 black kalamata olives 1 tbsp fresh parsley 2 tbsp sesame seeds 1 & 1/2 tbsp extra virgin olive oil sea salt and black pepper to taste Directions Preheat oven to 375 F Prick eggplant with a fork several times and place on baking
1. Preheat oven to 375 F
2. Prick eggplant with a fork several times and place on baking sheet
3. Bake turning frequently for 20-25 minutes
4. Remove from oven, let cool and peel skin as much as possible
5. Combine all ingredients in blendtec blender and blend on "soup" setting to get a smooth puree
Prep Time: 35 min
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