# Roasted Eggplant Dip

> A smoky, creamy Middle Eastern-inspired eggplant dip with chickpeas, cumin, and tahini. Perfect for meal prep as a dip, spread, or side.

**Prep time:** 10 minutes
**Cook time:** 30 minutes
**Servings:** 6-8

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## Ingredients

- 2 large eggplants
- 2 cups cooked chickpeas
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/3 cup tahini
- Salt
- Olive oil (for finishing)

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## Shopping List

### 🥬 Produce
- [ ] 2 large eggplants

### 🥫 Canned Goods
- [ ] 2 cups cooked chickpeas (or 1 15-oz can)

### 🧂 Pantry
- [ ] 1 tsp cumin
- [ ] 1 tsp smoked paprika
- [ ] 1/3 cup tahini
- [ ] Salt
- [ ] Olive oil

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## Instructions

1. **Roast eggplants.** On the grill or in the oven, roast your eggplants very well until fully cooked inside and the skin has separated.

2. **Steam to separate skin.** Place cooked eggplant in a bowl and cover with plastic wrap to steam and allow the skin to fully separate from the meat.

3. **Remove meat and blend.** Once cooled, remove the inside of the eggplant and place into the food processor with the chickpeas, cumin, tahini, paprika, and salt.

4. **Pulse to desired texture.** Pulse a few times, enough to blend together but maintaining a chunky texture. If you prefer it smoother, just keep pulsing!

5. **Finish with olive oil.** Finish with a little squeeze of olive oil and salt to taste.

6. **Freeze for meal prep.** Place in your molds and freeze overnight.

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## Notes

**Storage:** Refrigerates for 5-7 days. Freezes well for up to 3 months.

**Serving Ideas:** Use as a dip with pita or vegetables, spread on sandwiches, as a side dish, or mixed into grain bowls.

**Roasting Methods:** Can be grilled for smoky flavor, oven-roasted at 400°F, or broiled until skin is charred and flesh is soft.

**Texture:** Adjust the food processor time based on preference - pulse briefly for chunky texture, or blend longer for smooth dip.