Baba Ganoush (Smoky Eggplant Dip)

Ingredients:

• 2 large eggplants

• 1/4 cup tahini

• 2 tbsp lemon juice

• 2 garlic cloves, minced

• 2 tbsp olive oil

• Salt and pepper to taste

• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Roast the whole eggplants on a baking sheet for about 35 minutes, or until they’re soft and the skin is charred.

3. Allow the eggplants to cool slightly, then peel and discard the skin.

4. In a blender or food processor, combine the roasted eggplant flesh, tahini, lemon juice, garlic, olive oil, salt, and pepper. Blend until smooth and creamy.

5. Transfer to a serving dish, drizzle with olive oil, and sprinkle with chopped parsley for garnish.