Roasted Eggplant Dip (Baba Ganoush)

Ingredients

• 2 medium Eggplants
• 0.25 cup Tahini
• 3 tbsp Lemon juice
• 2 cloves Garlic
• 2 tbsp Extra virgin olive oil
• 0.5 tsp Salt
• 0.25 tsp Ground cumin
• 1 tbsp Fresh parsley

Steps

1. Preheat your oven to 400°F (200°C). Prick the eggplants several times with a fork and place them on a parchment-lined baking sheet.
2. Roast the eggplants for 45-50 minutes, turning halfway through, until the skin is charred and the flesh feels very soft.
3. Remove from the oven and let them cool for 10 minutes. Peel away the charred skin and discard it.
4. Place the eggplant flesh in a fine-mesh strainer or colander for 10 minutes to drain off excess liquid.
5. In a bowl, mash the eggplant flesh with a fork until mostly smooth but still slightly chunky. Stir in the tahini, lemon juice, minced garlic, cumin, and salt.
6. Slowly stir in the olive oil. Taste and adjust seasoning if needed. Garnish with chopped parsley and serve at room temperature.