Moroccan Eggplant Dip

Ingredients

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

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and score the flesh with a knife.
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.
5. Remove the eggplants from the oven and let them cool slightly.
6. Scoop out the flesh from the eggplants and transfer it to a bowl.
7. Add the minced garlic, lemon juice, tahini, ground cumin, paprika, and salt to the bowl with the eggplant flesh.
8. Mash and mix the ingredients together until well combined and smooth.
9. Taste and adjust the seasoning if needed.
10. Transfer the dip to a serving bowl and garnish with chopped fresh parsley and toasted sesame seeds.
11. Serve the Moroccan eggplant dip with pita bread or vegetable sticks.