Lemon Cilantro Eggplant Dip - cooking recipe

Ingredients

2 eggplants, 1 pound each, each halved lengthwise
4 garlic cloves, unpeeled
3 tablespoons tahini, sesame puree
3 tablespoons fresh lemon juice
salt, to taste
1/4 cup loosely packed cilantro or 1/4 cup loosely packed mint leaf, chopped

Preparation

Preheat oven to 425 degrees F.
Line a 15 1/2\" by 10 1/2\" jelly-roll pan with nonstick foil (or use regular foil and spray with nonstick cooking spray).
Place eggplant halves, skin-sides up, in foil-lined pan.
Wrap garlic in foil and place in pan with eggplants.
Roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned.
Unwrap garlic.
Cool eggplants and garlic until easy to handle.
When cool, scoop eggplants' flesh into food processor with knife blade attached.
Squeeze out garlic pulp from each clove and add to food processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop.
Spoon dip into serving bowl; stir in cilantro.
Cover and refrigerate at least 2 hours.
Serve dip with pita and vegetables.