Servings: 6 individuals
Preparation Time: 20 minutes
Cooking Time: 40 minutes

Ingredients :

Two pounds of eggplants, cut in half lengthwise
2 minced medium-sized garlic cloves
Juice from half a lemon, freshly squeezed
1/4 cup tahini
Extra virgin olive oil in addition to the recommended 1/3 cup
You’ll need: 2 tablespoons of chopped fresh parsley
3/4 teaspoon of salt
a pinch of ground cumin
Shake of paprika

Instructions :

1. Prepare a 450 F oven.
2. Put parchment paper on a large, rimmed baking pan.
3. Apply some oil to the side of each eggplant that has been sliced.
4. Arrange the cut-sides-down eggplant halves on the baking sheet.
5. Cook at 350° for 35–40 minutes, until eggplants are soft.
6. The eggplant is done when it can be easily pierced with a fork.
7. Remove the eggplant meat with a big spoon and set it aside. Put a strainer over a bowl.
8. In a food processor, combine the remaining oil and lemon juice.
9. Sprinkle remaining oil over the dip once it has been transferred to a serving dish.
10. Serve with a sprinkle of pine nuts.
11. Throw away any unstrained pieces of eggplant by placing the flesh in a strainer.
12. The eggplant has to have the moisture squeezed out of it.
13. Put the eggplant flesh, garlic, and lemon juice in a bowl and mix them thoroughly with a fork.
14. Stir the tahini in until it is all incorporated.
15. Drizzle the oil in while continuing to stir the mixture until it is completely emulsified.
16. Add the cumin, salt, and 2 tablespoons of the parsley and stir.
17. Transfer eggplant mixture to a serving dish and drizzle with additional oil.
18. As a finishing touch, sprinkle some paprika over top before serving.
Nutritional Information per Serving
Sodium: 307mg – Carbohydrates: 11.6g – Fiber: 6.4g – Fat: 16.9g – Sugar: 4.7g – Protein: 3.4g – Calories: 197