Baked Eggplant Dip

Ingredients

• 3 pounds eggplants 
• 1 tablespoon parsley fresh chopped
• 3 cloves garlic minced
• 0.3 teaspoon ground cumin 
• 0.3 cup juice of lemon fresh
• 1 tablespoon onion grated
• 6 6-inch pitas cut into 6 wedges ()
• 0.8 teaspoon salt 
• 0.3 cup tahini (sesame-seed paste)

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• colander

Directions

1. Preheat oven to 45
2. Pierce eggplants several times with a fork; place on a jelly-roll pan.
3. Bake at 450 for 1 hour or until tender.
4. Remove from baking sheet. Cool slightly; peel.
5. Drain pulp in a colander 30 minutes.
6. Place drained pulp, tahini, and next 5 ingredients (through cumin) in a food processor; process until smooth.
7. Place dip in a serving bowl; sprinkle with parsley.
8. Serve with pita wedges.