Baba Ganoush (Roasted Eggplant Dip)

from ButterYum

makes 3 cups

Ingredients

• • 2 eggplants, cut in half lengthwise

  • 4 large cloves garlic, peeled

  • 1/4 cup prepared tahini

  • 3-4 tablespoons freshly squeezed lemon juice

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon kosher salt

  • 2 tablespoons chopped fresh parsley

Directions

• 1. Preheat oven to 375F.

  2. Line a sheet pan with foil.

  3. Make a small foil package to wrap the garlic cloves in.

  4. Place foil-wrapped garlic and eggplants, cut side down, on sheet pan.

  5. Bake in center of preheated oven for 30-40 minutes, or until the eggplants are soft and their flesh is easy to scoop out of their skins.

  6. Remove from oven and cool.

  7. Scoop softened eggplant into a blender or food processor; add garlic, tahini, lemon juice, cumin, salt, and parsley. Pulse to combine; continue pulsing until you reach the consistency you desire. Serve with pita chips or vegetables. Refrigerate leftovers in an airtight container. Makes approximately 3 cups.