AuthorgoodnesswithgPreheat oven to 425 degrees. Slice eggplants lengthwise, and place on a baking sheet. Lightly coat with olive oil, and bake for about 40 minutes, until tender.
Allow eggplants to cool for a few minutes, before scooping out the center and placing contents in a high speed blender or food processor.
Add garlic, tahini, lemon juice, olive oil, parsley, cumin, salt and pepper. Blend until smooth and well-combined.
Place in a bowl, and top with additional chopped parsley, a sprinkle of paprika and a drizzle of olive oil.
Serve with pita chips, crackers or sliced vegetables. Enjoy!
Ingredients
Directions
Preheat oven to 425 degrees. Slice eggplants lengthwise, and place on a baking sheet. Lightly coat with olive oil, and bake for about 40 minutes, until tender.
Allow eggplants to cool for a few minutes, before scooping out the center and placing contents in a high speed blender or food processor.
Add garlic, tahini, lemon juice, olive oil, parsley, cumin, salt and pepper. Blend until smooth and well-combined.
Place in a bowl, and top with additional chopped parsley, a sprinkle of paprika and a drizzle of olive oil.
Serve with pita chips, crackers or sliced vegetables. Enjoy!
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