Baba Ganoush (Roasted Eggplant Dip)

Preheat oven to 375 F. Line a rimmed sheet pan with foil. Make a small foil package to wrap the garlic cloves in. Place foil-wrapped garlic and eggplant halves, cut side down, on sheet pan. Bake in the center of the preheated oven for 30-40 minutes, or until the eggplants are soft and their flesh is easy to scoop out of their skins. Remove pan from oven and allow to cool.

Scoop softened eggplant into a blender or food processor; add garlic, tahini, lemon juice, cumin, salt, and parsley. Pulse to combine; continue pulsing until you reach the consistency you desire.

Serve with pita chips or vegetables. Refrigerate leftovers in an airtight container. Makes approximately 3 cups.