Baba Ghanoush (Roasted Eggplant Dip)

Ingredients

• 2 Eggplants, large
• 1/4 cup Tahini Paste
• 1/2 Large Lemon's juice
• 4 Garlic cloves, crushed
• 1/2 tsp Salt
• 1/4 tsp Ground Cumin
• Smoked Paprika
• Drizzle of Olive oil
• Chopped Pasley

Instructions

1. 1

   To start, preheat the oven to 400 F.

2. 2

   In the meantime, score the eggplant on all sides several times. Place the eggplant on an open flame to scorch the skin and allow for a smokey char flavor. I do this on my gas stove top. Every few minutes, rotate the eggplant for an even char. This process can take up to 10-15 minutes.

3. 3

   Wrap the charred eggplants in aluminum foil and place on a baking tray into the oven to roast for about 35 minutes until tender.

4. 4

   Remove from the oven and unwrap the foil; be careful as it will be hot. Allow for the eggplants to cool for 5-10 minutes until you are able to handle remnovingthe skin which should fall right off.

5. 5

   Take the flesh of the eggplants and place them in a bowl to be mashed with a fork.

6. 6

   To this, add the tahini paste, lemon juice, salt, crushed garlic, and cumin. Stir together until well combined and taste to see if it needs more acid or salt.

7. 7

   Plate the roasted eggplant dip in a rimmed plate so it is easy to dip into. Garnish with smoked paprika, chopped parsley, and a drizzle of olive oil.

8. 8

   Enjoy with pita!