Serves 4-6

3 medium sized eggplants, peeled and cubed

3 tablespoons extra virgin olive oil

¼ cup sesame tahini

2 cloves of garlic, minced

3 tablespoons fresh-squeezed lemon juice

1/2 teaspoon paprika

1/2 teaspoon cumin

1/2 teaspoon sea salt

1 tablespoon fresh cracked black pepper

3 tablespoons fresh chopped flat leaf Italian parsley

Directions:

Place a skillet on the stove over high heat. Add the 3 tablespoons of extra virgin olive oil. When the olive oil begins to smoke, add the cubed eggplant and sauté until it becomes golden brown- season lightly with salt and pepper.

Place the eggplant on a sheet and let cool.

One the eggplant is cool, place it in a food processor with the sesame tahini, garlic, lemon juice, paprika, and cumin, sea salt and fresh cracked black pepper. Blend until all of the ingredients have become incorporated and smooth, approximately 1 minute. Add the chopped parsley and pulse for a few additional seconds.

Drizzle with extra virgin olive oil, and dust with paprika.

Remove from the food processor and enjoy with fresh pita chips of cut vegetables!