Moroccan Eggplant Dip

Ingredients

• Eggplant (2 large)
• Olive oil (2 tablespoons, plus more for brushing)
• Garlic (2 cloves, minced)
• Tahini (1/4 cup)
• Lemon juice (2 tablespoons, freshly squeezed)
• Ground cumin (1 teaspoon)
• Paprika (1 teaspoon)
• Salt (1/2 teaspoon, or to taste)
• Fresh parsley (1/4 cup, chopped (for garnish))
• Toasted sesame seeds (2 tablespoons (for garnish))

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern with a knife, being careful not to cut through the skin.
3. Brush the cut sides of the eggplants with olive oil and place them on a baking sheet, cut side down.
4. Roast the eggplants in the oven for 30-40 minutes, or until the flesh is soft and tender. The skin should be slightly charred for added flavor.
5. Remove the eggplants from the oven and let them cool slightly before handling.
6. Scoop out the flesh from the eggplants using a spoon and transfer it to a bowl.
7. Add the minced garlic, tahini, lemon juice, ground cumin, paprika, and salt to the bowl with the eggplant flesh.
8. Mash and mix the ingredients together using a fork or a food processor until well combined and smooth. Adjust seasoning to taste, adding more salt or lemon juice if desired.
9. Transfer the dip to a serving bowl and garnish with chopped fresh parsley and toasted sesame seeds.
10. Serve the Moroccan eggplant dip with warm pita bread or an assortment of fresh vegetable sticks.