INGREDIENTS
2
medium eggplants weighing about 2 pounds
1/4 cup
tahini
1/4 cup
lemon juice
2 cloves
garlic, minced
1/4 tsp
cumin, ground (optional)
salt
1 tbsp
olive oil (optional)
1 tbsp
parsley, chopped (optional)
1/8 tsp
smoked paprika (optional)
2 tsp
maple syrup