Eggplant Dip

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Paprika - 1/2 teaspoon
• Ground cumin - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Olive oil - 2 tablespoons
• Lemon juice - 2 tablespoons
• Tahini - 2 tablespoons
• Garlic - 2 cloves, minced
• Eggplant - 2 medium

Instructions

1. Preheat the oven to 400°F.
2. Pierce the eggplants with a fork and place them on a baking sheet.
3. Roast the eggplants in the oven for 30-40 minutes, or until they are soft and the skin is charred.
4. Remove the eggplants from the oven and let them cool.
5. Peel off the skin of the eggplants and discard it.
6. In a food processor, combine the roasted eggplants, minced garlic, tahini, lemon juice, olive oil, salt, cumin, and paprika.
7. Blend until smooth and creamy.
8. Transfer the dip to a serving bowl and garnish with chopped fresh parsley.
9. Serve with pita bread or vegetable sticks.