Baked Eggplant Dip Recipe

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• 6 (6-inch) pitas, each cut into 6 wedges
• 2 medium eggplants (about 3 lbs)
• 1/3 c tahini (sesame-seed paste)
• 1 tbsp minced garlic (about 3 cloves)
• 3/4 tsp salt
• 1 tbsp sliced fresh parsley
• 1/4 tsp ground cumin
• 1/4 c fresh lemon juice
• 1 tbsp grated onion

• Step #1 Preheat oven to 450°.
• Step #2 Pierce eggplants several times with a fork; place on a jelly-roll pan.
• Step #3 Bake at 450° for 1 hr or until tender.
• Step #4 Remove from baking sheet.
• Step #5 Cool slightly; peel.
• Step #6 Drain pulp in a colander 30 mins.
• Step #7 Place drained pulp, tahini, & next 5 ingredients (through cumin) in a food processor/blender; process until smooth.
• Step #8 Place dip in a serving bowl; sprinkle with parsley.
• Step #9 Serve with pita wedges.
• Enjoy the Baked Eggplant Dip recipe

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