Total time: 50 minutes Serving: 8 persons

Ingredients

• 900g of eggplants , about 2-3 eggplants

• 1/4 cup tahini (4 tbsp)

• 1/4 cup lemon juice (65 ml)

• 1/4 cup fresh parsley (4 tbsp), chopped

• 2 tbsp extra virgin olive oil (optional)

• 1 tsp ground cumin

• 1 tsp salt

• 2 cloves of garlic

Instructions

• Preheat the oven to 400ºF or 200ºC.

• Place the eggplants onto a lined baking sheet and pierce the skin with a knife. This helps steam escape while the eggplants roast.

• Cook for 40-45 minutes or until they’re soft. Remove from the oven and cool 10 to 15 minutes until easily handled.

• Chop the roasted eggplants and add them to a food processor or a blender along with the remaining ingredients. Blend until smooth.

• You could serve it immediately, but it is mostly preferred to be eaten cold.

• Fantastic dip with peta bread