Baba Ganoush

2 medium eggplants
2 garlic cloves, minced
2 T lemon juice, freshly squeezed
3 T tahini
Salt and pepper
3 T olive oil, divided
1/2 t ground cumin
1/2 t chili powder

1. Preheat oven to 400 degrees. Line baking sheet with parchment paper.

2. Cut eggplants lengthwise and season with salt. Brush eggplants with 2 T olive oil. Place eggplants cut side down on the baking sheet.

3. Roast eggplants for 35 - 40 minutes. Remove from oven. Let them cool.

4. Scoop eggplant flesh with a spoon. Discard the skin. Place eggplant flesh in a sieve over a bowl. Leave in sieve for ten minutes, stirring to release moisture.

5. Discard drippings. Place eggplant in food processor and process until smooth. Add the garlic, lemon juice, remaining 1 T of olive oil and mix well. Add tahini and mix until well incorporated. Add cumin, chili powder.