Eggplant Hummus

1. 1

   Preheat oven to 350 degrees.

2. 2

   Cut eggplant in half lengthwise, then score flesh in crisscross pattern at 1-inch intervals, 1/2 inch deep.

3. 3

   Rub cut sides with 1 1/2 tablespoons oil; sprinkle with salt.

4. 4

   Place eggplant on rimmed baking sheet, cut side down; bake until tender, about 1 1/2 hours.

5. 5

   Cool slightly, then scoop flesh into processor (discard skins).

6. 6

   Add garbanzo beans, remaining 1 1/2 tablespoons oil, lemon juice, tahini and garlic; puree until mixture is almost smooth.

7. 7

   Transfer to serving bowl, stir in parsley and season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.