Creamy Eggplant Dip (Print Version)

# Ingredients:

01 - Pomegranate seeds for topping.
02 - Some sesame for sprinkling on top.
03 - A handful of fresh parsley to finish.
04 - A sprinkle of chili flakes, if you want some heat.
05 - Use salt however much you like.
06 - 1-2 garlic cloves, small.
07 - ½ teaspoon paprika (optional).
08 - ½ teaspoon cumin powder (optional).
09 - 1 lemon, just the juice.
10 - 70 ml tahini.
11 - 4 big eggplants.
12 - 50 ml extra virgin olive oil.

# Instructions:

01 - Drizzle some oil and toss on your favorite herbs and toppings.
02 - Blend or mix in all the extras and check the taste.
03 - Scoop out the inside of your eggplants, then give it a good chop.
04 - Roast for 40-50 minutes until really browned, flipping halfway through.
05 - Cut your eggplants in half, score the flesh, smear with olive oil.
06 - Fire your oven up to 220°C.

# Notes:

01 - You can keep it chunky or mash it super smooth—your call.
02 - Tweak ingredient amounts however you like for your taste buds.

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