Creamy Eggplant Dip for 12 Servings

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Slice the eggplants in half lengthwise and score the flesh in a diamond pattern, being careful not to pierce the skin.
3. Brush the scored flesh with olive oil and sprinkle with salt.
4. Place eggplant cut-side down on a foil-lined sheet pan. Roast for 30–45 minutes until the skin is shriveled and the eggplant feels completely soft when pressed.
5. Remove the eggplant from the oven and let it cool for 10 minutes.
6. Using a spoon, scoop out the tender, steaming flesh into a bowl, discarding the charred skins.
7. Place the roasted eggplant flesh into a food processor. Pulse until coarsely broken down.
8. Add the tahini, lemon juice, minced garlic, cumin, smoked paprika, salt, and pepper.
9. Process on high for 1–2 minutes. While the motor is running, slowly drizzle in ice-cold water one tablespoon at a time until the dip transforms into a pale, aerated, velvety cream.