2 large eggplants
4 cloves garlic
¼ C tahini
1 tsp ground cumin
Juice of one lemon
1 tsp. kosher salt
½ tsp cayenne
1 T chopped parsley
Bread or pita chips
Preheat the oven to 400 degrees.
Cut 2 large eggplants in half lengthwise and place cut side down on a lightly oiled, foil-lined baking sheet.
Roast the garlic by placing 4 cloves on a small piece of foil and drizzle 1 tsp. of olive oil on them.
Wrap the cloves in the foil and place on the baking sheet with the eggplants.
Bake the eggplants until they are soft, about 30 to 40 minutes. You should be able to pierce them with a fork.
Let the eggplants and the garlic cloves cool.
Scoop out the centers of the eggplants into a food processor. Squeeze the garlic cloves to release the garlic from their skins and add to the eggplant.
Add ¼ cup tahini, 1 tsp. ground cumin, the juice of one lemon, 1 tsp. kosher salt, ½ tsp. cayenne powder and 2 Tbs. of olive oil to the food processor.
Pulse until the ingredients are well-combined.
Taste and adjust seasonings, as desired.
Transfer to a bowl and mix in 1 Tbs. of fresh chopped parsley.
Serve with toasted bread or pita chips.