Yield: 2 cups
Serving size: ¼ cup

Ingredients

• 1 medium-large eggplant (1½ lb)
• 5 Tbsp olive oil, divided
• 3 Tbsp tahini
• 1 Tbsp lemon juice (or to taste)
• 2 tsp garlic, minced
• 1½ Tbsp fresh parsley, chopped or 1½ tsp dried parsley flakes
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• ¼ tsp liquid smoke (or to taste)
• Pinch of ground cumin
• Optional topping: 1 tsp red pepper flakes or 1 tsp chili paste

Instructions

1. Slice eggplant lengthwise in half and sprinkle each half with salt (helps remove excess moisture and bitterness). Set aside for 15 minutes. 
2. Line baking sheet with parchment paper.
3. Preheat oven to 450 degrees Fahrenheit.
4. Rinse both eggplant halves and pat the flesh-side dry with a paper towel. 
5. Brush each cut side with ½ tablespoon of olive oil and place on the prepared pan with the halved sides down.
6. Roast the eggplant for 30 to 40 minutes (or until soft and tender) and allow to cool for a few minutes. 
7. Once cooled, flip the eggplant over and scoop out the flesh with a large spoon, discarding the skin.
8. Use a large fork to vigorously blend the eggplant and other ingredients together (including the remaining olive oil) until the mixture reaches a creamy and smooth consistency. If preferred, all ingredients can be placed in a food processor and pulsed for a few seconds until smooth. 
9. Adjust the seasonings, liquid smoke, and lemon juice to your preferred taste and transfer to a serving bowl.
10. Top with red pepper flakes, chili garlic sauce, or other garnish as desired.
11. Refrigerate leftover dip for up to 5 days in an airtight container.