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Preheat oven to 450*F
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Line a baking sheet with parchment paper
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Cut the eggplants in half lengthwise and brush with oil
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Place them on baking sheet cut side down
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Roast until tender, 35-40 minutes
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Allow to cool
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Scoop out the flesh and put it in a strainer over a mixing bowl
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Let the eggplant rest over the bowl for about 10 minutes to allow the moisture to drain
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Add the eggplant, garlic, lemon juice, tahini, parsley, salt and cumin to a food processor and whirl it up
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Drizzle in olive oil to create consistency you want
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Garnish with more olive oil, chopped parsley and smoked paprika
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Serve with fresh veggies and crisps
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Enjoy!