Eggplant Dip (Baba Ganoush)

Ingredients:

• 1 large eggplant
• 1/4 cup tahini
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1/4 tsp cumin
• Salt, to taste
• Parsley and olive oil for garnish

Instructions:

1. Preheat your oven to 375F (190C). Line a baking sheet with parchment paper.
2. Cut the eggplant in half lengthwise and place on the prepared baking sheet, cut side down.
3. Bake the eggplant for 35-40 minutes, or until it is soft and the skin is wrinkled.
4. While the eggplant is cooking, make the tahini sauce by combining tahini, lemon juice, minced garlic, cumin, and salt in a small bowl.
5. Once the eggplant is done, let it cool for a few minutes before removing the skin.
6. In a food processor or blender, blend the roasted eggplant until smooth.
7. Add the tahini sauce to the eggplant and pulse until well combined and smooth.
8. Add more salt to taste, if needed.
9. Transfer the dip to a serving bowl and garnish with chopped parsley and a drizzle of olive oil.
10. Serve with pita bread, vegetables, or crackers. Enjoy!