2 medium Eggplants
Juice of 1 lemon
4 cloves of garlic minced
1/2 teaspoon ground cumin
1 teaspoon sea salt
Drizzle of olive oil
1/3 cup tahini
Couple shakes smoked paprika
1 tablespoon flat leaf Italian parsley chopped

Directions:

Turn oven on 450
Split eggplant in half and drizzle a little olive oil on face and brush with pastry brush
Put eggplant face down on cookie sheet lined with parchment paper
Bake 35 minutes
Let cool while you juice one lemon and mince 4 cloves of garlic together
Peel off brown crust , and then scoop out flesh of eggplant into a bowl
Mix vigorously in a bowl with fork
Add lemon juice and minced garlic, mix well
Add tahini and blend well
Add cumin & couple shakes smoked paprika
Chop parsley and sprinkle over bowl

Serve with crudite, pita chips, spread on a sandwich, make a pit pocket with your favorite veggies!