Roasted Eggplant Dip

Preheat the oven to 400°F
Rub the eggplants generously with olive oil. Use your hands to coat the thick purple skin. No need to cut the eggplant in half—keep them whole and place them over a baking sheet lined with foil (parchment paper will burn and turn black at a high temperature).
Bake for 40-45 minutes until the outside is black and the inside is tender when pierced with a fork.
When ready, place the eggplant in a glass bowl and cover it with plastic wrap to steam for about 20 minutes or so. This step will help separate the flesh from the purple thick skin, making it easier to peel.
Next, lift the plastic wrap and make sure that it is cool enough to handle. Then peel the eggplants with your hands. Know that some skin still intact is completely ok.
Let the eggplant drain in a colander for 10 to 15 minutes to release excess liquid.
Transfer the roasted eggplant to the food processor along with, the tahini, garlic, lemon, maple syrup, cumin, smoked paprika, kosher salt, and pepper. Processes until desired consistency is met. I like mine smooth and creamy.
Serve in your favorite appetizer dish. Drizzle extra olive oil on top, followed by sprinkles of sesame seeds, and a dusting of smoked paprika.

Storage Tips