Lemon Cilantro Eggplant Dip

Ingredients

• 2 eggplants, 1 pound each, each halved lengthwise
• 4 garlic cloves, unpeeled
• 3 tablespoons tahini, sesame puree
• 3 tablespoons fresh lemon juice
• salt, to taste
• 1/4 cup loosely packed cilantro or loosely packed mint leaf, chopped

Directions

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Line a 15 1/2" by 10 1/2" jelly-roll pan with nonstick foil (or use regular foil and spray with nonstick cooking spray).

3. 3

   Place eggplant halves, skin-sides up, in foil-lined pan.

4. 4

   Wrap garlic in foil and place in pan with eggplants.

5. 5

   Roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned.

6. 6

   Unwrap garlic.

7. 7

   Cool eggplants and garlic until easy to handle.

8. 8

   When cool, scoop eggplants' flesh into food processor with knife blade attached.

9. 9

   Squeeze out garlic pulp from each clove and add to food processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop.

10. 10

    Spoon dip into serving bowl; stir in cilantro.

11. 11

    Cover and refrigerate at least 2 hours.

12. 12

    Serve dip with pita and vegetables.