Quick Roasted Eggplant Dip for 6 Servings

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Using a fork, prick the eggplants 5–6 times across the skin to let steam escape.
3. Rub the exterior with 2 tbsp (30ml) of olive oil and sprinkle with salt.
4. Place on a foil-lined baking sheet and roast for 45–60 minutes until the eggplants look shriveled, feel soft, and have physically collapsed.
5. Remove from the oven and let the eggplants cool for 10 minutes.
6. Slice the eggplants lengthwise with a knife and scoop the soft, smoky flesh out of the skin into a bowl, discarding the skins.
7. Place the eggplant flesh into a food processor and pulse until broken down but not completely pureed.
8. Add the tahini, lemon juice, minced garlic, cumin, and salt.
9. While the processor is running on low, slowly drizzle in the ¼ cup (60ml) of olive oil.
10. If the dip is too thick, add ice-cold water one tablespoon at a time until it reaches a velvety, spreadable consistency.