Warm Roasted Eggplant Dip (Baba Ganoush)

I had a lonely eggplant in my fridge, so I decided to whip up some easy eggplant dip. This is a great dip to have with freshly sliced cucumbers, warm pita bread or inside a veggie sandwich!

Warm Roasted Eggplant Dip
by Sarah Farsh March 23, 2014

• 1 eggplant, sliced in half vertically 
• 2 tbsp tahini
• 1 juicy lemon or 1 tbsp fresh lemon juice
• pinch cumin
• 3-4 cloves garlic
• salt and pepper to taste
• pinch Herbes De Provence

Heat oven to 450 degrees. Slice diamonds into the insides of the eggplant and place on cooking sheet, roast for 15 - 20 minutes. Throw eggplant, tahini, lemon juice, cumin, garlic, salt, pepper, herbes de provence into food processor and blend until smooth.