Roasted Eggplant And Garlic Spread

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Prick the eggplants several times with a fork and slice the top off the garlic head to expose the cloves.

3. 3

   Place the eggplants and the garlic head (wrapped in foil with a drizzle of oil) on the baking sheet.

4. 4

   Roast for 40-45 minutes until the eggplant is collapsed and charred, and garlic is soft.

5. 5

   Let the vegetables cool, then scoop the eggplant flesh into a colander to drain excess liquid for 10 minutes.

6. 6

   Squeeze the roasted garlic cloves out of their skins into a food processor or large bowl.

7. 7

   Add the eggplant flesh, tahini, lemon juice, cumin, salt, and pepper to the garlic.

8. 8

   Pulse until desired consistency is reached, then stir in chopped parsley and drizzle with remaining olive oil.