1
Preheat oven to 450 degrees.
2
Halve eggplants and cover with olive oil.
3
Place eggplants on parchment-lined sheet pans with the flesh side down.
4
Roast for 35-40 mins or until the flesh is tender.
5
Scoop eggplant flesh out of the skins and place in a strainer to drain moisture.
6
Throw away the liquid collected & add eggplant flesh to a bowl.
7
Add garlic and lemon juice to the bowl and mash until the ingredients come together.
8
Stir in tahini, then drizzle in olive oil while stirring.
9
Stir in salt and cumin.