Creamy Roasted Eggplant Dip

Ingredients

• Eggplant (2 medium-sized)
• Garlic (3 cloves, minced)
• Tahini (1/4 cup)
• Lemon juice (2 tablespoons)
• Olive oil (3 tablespoons, plus more for drizzling)
• Salt (1 teaspoon, or to taste)
• Ground cumin (1/2 teaspoon)
• Paprika (1 teaspoon, plus extra for garnish)
• Fresh parsley (1/4 cup, chopped (for garnish))

Instructions

1. Preheat your oven to 400°F (200°C).
2. Pierce the eggplants several times with a fork and place them on a baking sheet lined with parchment paper.
3. Roast the eggplants in the oven for 30-40 minutes, or until they are soft and the skin is charred, turning them halfway through for even cooking.
4. Once roasted, remove the eggplants from the oven and let them cool for about 10 minutes.
5. Peel off the skin of the eggplants and discard it. Scoop the flesh into a food processor.
6. Add the minced garlic, tahini, lemon juice, olive oil, salt, cumin, and paprika to the food processor.
7. Blend the mixture until smooth and creamy, scraping down the sides as needed.
8. Taste and adjust seasoning with more salt or lemon juice, if desired.
9. Transfer the dip to a serving bowl, drizzle with a little olive oil, and garnish with chopped parsley and a sprinkle of paprika.
10. Serve with warm pita bread, pita chips, or an assortment of fresh vegetable sticks.