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My kids always love to help me make this dip. They think it’s fun to prick the eggplant with a fork before it goes in the oven!
You could add more garlic (or less, of course) to adjust the flavors to your taste. We love garlic so I often throw in an extra clove. Instead, I sometimes omit cumin. I like cumin but my husband is not a big fan, so I have tried this with other seasonings instead when I’m making this for our family. You have no idea how many times people have asked me for the recipe!
2 medium eggplants
¼ cup tahini
¼ cup lemon juice
3 garlic cloves, finely minced
¼ tsp ground cumin
½ tsp salt
2 tbsp fresh parsley, chopped
1 tbsp olive oil, optional
Prick each eggplant several times using a fork. Place on foil-lined baking sheet.
Broil eggplants for 2 minutes on each side in the oven. Once browned, turn off broiler leaving eggplant in oven at 375°F. Roast eggplant for 30 minutes until soft then remove to cool for 15 minutes.
Combine tahini, lemon juice, garlic, cumin, and salt in bowl.
Cut cooled eggplant lengthwise, drain liquid, scoop out flesh, and add to bowl. Mash ingredients together with a fork until smooth or blend in food processor.
Stir in parsley & drizzle with olive oil, if desired. Serve at room temperature with your favorite crackers, vegetables, in a sandwich or wrap!
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Quick tip: Use high quality olive oil for this.