peel eggplant and cut into small cubes
Spray slow cooker with cooking spray
non-stick spray of choice
place eggplant cubes in a strainer or on top of paper towels. sprinkle liberally with salt and set aside for a minimum of 20 minutes.
after sitting time, wipe excess salt and moisture off of eggplant pieces.
add eggplant, tahini, lemon juice, garlic, onion powder and smoked sea salt to slow cooker
1 med. eggplant, 3 tbsp. tahini, 3 tbsp. lemon juice, 1½ tsp. minced garlic, ¼ tsp. onion powder, ¼ tsp. smoked sea salt
stir, cover and cook on low for 4 hours
Once eggplant is soft, use immersion blender to fully combine/process all ingredients into paste.
to serve, place baba ghanoush in a shallow bowl. swirl some olive oil on top and sprinkle top with smoked paprika
serve with pita, crackers or veggie sticks for dipping,