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Ingredients: 2 eggplants 2 tbsp lemon juice 5 cloves minced garlic, preferably roasted 1 tsp onion powder(optional) 1/4 tsp cumin 1/2 tsp parsley 1 Tbsp of olive oil

Preparation: Slice eggplants in half and pierce with a fork in several places. Roast for about 45 minutes, or until soft. Allow to cool slightly, and then scoop out inside of eggplant, leaving skin behind. discard the seeds. mash the pulp add olive oil lemon juice onion and garlic powder and mix well garnish with parsley serve as a dip or spread it on sandwich bread can add chopped tomatos cucumber and sliced olives as filling for your sandwich.