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Roasted Eggplant Dip (Baba Ganoush)

Julie
  • 50 minutes
  • Serves 2

INGREDIENTS

2

small to medium eggplants (about 3 pounds)

2 tbsp

tahini

1 tbsp

fresh lemon juice

1 tsp

McCormick Minced Garlic

1/2 tsp

McCormick Ground Cumin

1/2 tsp

McCormick Smoked Paprika

3 tbsp

olive oil, divided

Salt and McCormick Ground Black Pepper,

2 tbsp

chopped fresh parsley

McCormick Toasted Sesame Seeds for garnish