Eggplant Dip - Eggplants – Extra Virgin Olive Oil – Garlic Cloves – Lemon Juice – Tahini Paste – Salt – Ground Cumin – Parsley TOPPINGS – Extra Virgin Olive Oil – Smoked Paprika – Parsley
Prick the eggplant skin with a fork in several places. Trim the eggplant's top green part and slice it in half lengthwise.
Place the eggplant halves on the prepared baking sheet, and skin down the sheet. Drizzle one tablespoon of olive oil on each eggplant and rub to cover the flesh.
Roast the eggplant for 25-30 minutes at 375°F (190°C) until the flesh is brown, the eggplant skin blisters, and the flesh softens.
Switch the oven to broil mode, and broil for 5-8 minutes, turning the eggplant frequently to broil both sides – this adds a lot of flavors.
When baked, remove it from the oven and let it cool down for 10 minutes. Use a fork to scrape off the soft roasted eggplant flesh and place it in a food processor.
Add the remaining ingredients crushed garlic cloves, lemon juice, tahini paste, salt, cumin, and Parsley. Process on medium speed until creamy and smooth.
Serving: 4 tbsp Makes: 10 servings
Prep: 10 Minutes Cook: 20 Minutes