• 1 to 2 globe eggplants
• 3 tbsp. extra virgin olive oil
• 2-3 tbsp. tahini
• 1 to 2 finely chopped garlic cloves
• 1/2 tsp. ground cumin
• 2.5 tbsp. lemon juice
• Salt and cayenne pepper
• 1tbsp. chopped parsley

Preheat oven to 400°F. Poke the eggplants in several places with the tines of a fork. Cut the eggplants in half lengthwise and brush the cut sides lightly with olive oil (about 1 tablespoon).

Place on a baking sheet, cut side down, and roast until very tender, about 35-40 minutes. Remove from oven and allow to cool for 15 minutes.

Scoop the eggplant flesh into a large bowl and mash well with a fork.

Add garlic, olive oil, tahini, cumin, lemon juice, salt, cayenne; mix well.