Roasted Egg Plant Dip

Ingredients

- 1 large eggplant, sliced lengthwise

-1/4 cup Greek yogurt

-2 tbsp tahini paste

-2 tbsp extra virgin olive oil

-1 tbsp lemon juice

-2 tsp minced garlic

-1/2 tsp ground cumin

-salt and pepper to taste

Directions

-Preheat oven to 400 degrees F and place oven rack to the middle position. Line a sheet pan with parchment paper.

-Slice the eggplant lengthwise, salt well and let sit for 15 minutes to remove the bitter juices. Rinse quickly, then pat dry. Place the eggplant cut side down and roast 45 minutes or until the eggplant is completely tender when pierced with a fork. Remove from the oven and cool

-Scoop the soft eggplant pulp from the skin and place into a food processor. Pulse to break-up. Add the other ingredients and run the processor until the dip is smooth and creamy.

-Taste and adjust seasoning. Serve immediately or cover and refrigerate up to 5 days. It tastes better the next day! Serve at room temperature or slightly warm. Makes 1 1/2 – 2 cups or 3-4 tbsp per person.