Baba Ghanoush!

Adapted from Cooking Light

Personal Note: Like I said before, double batch!

Plan of Attack:

1. Roast eggplant

2. Drain for 30 minutes

3. Toast pinenuts

4. Blend

Ingredients for 2 Cups:

2 medium eggplants, cut in half lengthwise

Cooking spray

½ C pinenuts, toasted

¾ ground cumin

3 clove garlic, roughly chopped

2 Tbsp lemon juice

2 Tbsp olive-oil mayo

2 Tbsp tahini

1 tsp kosher salt

¼ tsp black pepper

Small handful fresh parsley, chopped

Instructions:

1. Preheat oven to 375 degrees
2. Cover a baking sheet with foil, spray it with cooking spray and place your eggplants cut-side down on the sheet. Bake for 45 minutes
3. Carefully scoop out the inside, holding it with a hand towel or oven mitt, into a paper-towel lined colander in the sink. Allow to drain for 30 minutes
4. After the eggplant has drained for 20 minutes, toast the pinenuts in a small pan over medium-high heat until lightly browned and fragrant
5. In a blender add pinenuts, cumin and garlic; pulse until fine(ish)
6. Add drained eggplant, lemon juice, mayo, tahini, salt and black pepper
7. Process until smooth. Stir in parsley
8. Enjoy!