Ingredients

The following ingredients have 4 Servings
  • 2 large eggplants
  • 2 tablespoons fresh parsley (chopped)
  • 1 tablespoon lemon juice
  • 2 cloves garlic (minced)
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • ¼ cup tahini
  • 1 teaspoon salt

Instruction

  • Preheat the oven to 425° F.
  • Place eggplants on a baking tray lined with parchment paper and poke the exterior several times with a fork or knife
  • Bake for 40-50 minutes until tender.
  • Remove from oven and let cool for approximately 20 minutes until cool to touch.
  • Then cut lengthwise and scoop out the fleshy insides. Remove any excess liquid out by dabbing with paper towels.
  • Place all of the ingredients in a food processor and blend until smooth, stopping to scrape down the sides if necessary.
  • Garnish with chopped fresh parsley if desired.