Roasted Eggplant Dip

…Roasted Eggplant Dip…


2 eggplant, sliced in half 4 tbsp olive oil
2 cloves garlic
3 tbsp tahini

1/2 tsp cumin
1 tsp salt
1 lemon, juiced
Pomegranate seeds to garnish


Preheat oven to 375°F. On a parchment lined baking sheet, place sliced eggplant and drizzle with 1 tbsp olive oil. Roast for 25 minutes. When eggplant has cooled place remaining ingredi- ents in a food processor. Pulse into creamy consistency. Serve with pomegranates seeds and a drizzle of olive oil.