This roasted eggplant dip will blow your mind! It's smokey, creamy, and amazing with soft, fresh pita bread. Plus, you can easily make this restaurant-style appetizer at home!

Easy Babba Ganoush

• 2 medium eggplants

• 2 cloves garlic

• 4 tbsp tahini

• 2 tbsp lemon juice

• 3/4 tsp sea salt

• 1 tsp olive oil (extra virgin)

• 1 tsp smoked paprika

• 1/4 tsp cumin (ground)

• 1/2 cup parsley (flat-leaf, fresh)

1. First, preheat your oven to 450ºF or 232ºC. Then, grease your baking pan.

2. Cut your eggplants in half lengthwise, and lay them face down on your baking pan. Bake for about 40 minutes, or until the flesh is a creamy texture and the skin can be easily removed.

3. Scoop out the flesh, and add to your high-speed blender.

4. Add the rest of the ingredients, and blend until mixture is creamy and parsley is finely chopped. Taste to make sure it has enough salt.

5. Pour your dip into a serving bowl, and garnish with extra parsley and olive oil. Serve with fresh pita bread, pita chips, or raw veggie sticks.

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