Eggplant Dip

Preheat the oven broiler and adjust the oven rack to the middle position. Cover a broiler pan with a piece of parchment paper.

Cut the ends off the eggplants and slice each lengthwise into four pieces. Place skin side down on the broiler pan and drizzle with half the avocado oil. Place the pan in the oven and broil for 15 minutes.

Remove the pan from the oven and flip the eggplant slices. Drizzle with the remaining avocado oil. Return to the oven and broil another 15 minutes. The eggplant skins should start to blister. Remove from the oven and set aside to cool.

Once cool enough to handle, cut the roasted eggplant into bite size pieces and drain the excess liquid by letting them sit in a mesh strainer.

Transfer strained eggplant to a food processor and add the tahini, lemon juice, garlic, cumin and salt. Blend until smooth. Scoop out into a bowl, top with parsley and serve.