Eggplant dip Recipe

Here is a recipe for Eggplant Dip:

Ingredients:

• 1 large eggplant
• 2 cloves garlic, minced
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Olive oil for drizzling

Directions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut the eggplant in half lengthwise and place it cut-side down on the prepared baking sheet. Roast in the oven for 30-40 minutes, or until the eggplant is very soft and the skin is starting to wrinkle.
3. Let the eggplant cool slightly, then scoop out the flesh and place it in a food processor or blender.
4. Add the garlic, tahini, lemon juice, parsley, salt, and pepper to the food processor. Pulse until a smooth, creamy dip forms.
5. Transfer the dip to a serving bowl and drizzle with a little olive oil. Serve with your favorite vegetables or pita chips for dipping. Enjoy!

Note: You can adjust the amount of tahini, lemon juice, and parsley to your liking. You can also add a pinch of cumin or chili powder for added flavor.