INGREDIENTS

2 1/2 lbs. (2 medium size) Eggplants  
1 1/2 Tbsp. Fresh Garlic , minced 
3 oz. vol. Lemon Juice  
2 tsp.  Lemon Zest  
1 1/2 oz. vol. Tahini (Sesame Paste) 
1/2 tsp. Ground Cumin  
1 tsp. Kosher Salt  
3 oz. vol. Olive Oil  
1 oz. vol. Fresh Parsley , chopped 

DIRECTIONS

1.) Preheat oven to 450F. Pierce eggplants with a fork and place on a small pan in the oven.

2.) Roast eggplant for approximately 45 min-1 hour or until soft in the center.

3.) Remove from oven and cool.

4.) Cut eggplant in half and scoop out the pulp; discard the skin.

5.) Place in a food processor and add remaining ingredients.

6.) Pulse to combine to desired consistency.

7.) Place in a storage container and hold refrigerated until ready for use.