Charred Eggplant Dip

• 2 lg eggplants, halved
• ¼ c extra virgin olive oil
• 2 tbsp tahini
• 1 tbsp lemon juice, freshly squeezed
• 1 garlic clove, minced
• 1 tsp kosher salt
• 1 tsp cumin
• 2 roma tomatoes, seeded and finely chopped
• ¼ c parsley, chopped

Preheat broiler to high. Place eggplant halves cut side down and broil 15 minutes, flip and broil 10-15 minutes more, or until the outside is charred and inside flesh and very soft and pudding like. Set aside to cool slightly.

In a large bowl, combine oil, tahini, lemon juice, garlic, salt and cumin and stir to combine. Scrape off charred skin from eggplants, scoop flesh from skins and add to bowl. Stir vigorously to break up eggplant. Fold in tomatoes and parsley. Serve with pita or toasted bread slices.