Lemon Cilantro Eggplant Dip

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 2 eggplants, 1 pound each, each halved lengthwise
• 4 garlic cloves, unpeeled
• 3 tablespoons tahini, sesame puree
• 3 tablespoons fresh lemon juice
• salt, to taste
• 1/4 cup loosely packed cilantro or 1/4 cup loosely packed mint leaf, chopped

Recipe

• 1 preheat oven to 425 degrees f.
• 2 line a 15 1/2" by 10 1/2" jelly-roll pan with nonstick foil (or use regular foil and spray with nonstick cooking spray).
• 3 place eggplant halves, skin-sides up, in foil-lined pan.
• 4 wrap garlic in foil and place in pan with eggplants.
• 5 roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned.
• 6 unwrap garlic.
• 7 cool eggplants and garlic until easy to handle.
• 8 when cool, scoop eggplants' flesh into food processor with knife blade attached.
• 9 squeeze out garlic pulp from each clove and add to food processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop.
• 10 spoon dip into serving bowl; stir in cilantro.
• 11 cover and refrigerate at least 2 hours.
• 12 serve dip with pita and vegetables.