Roasted Eggplant Dip

• 1 eggplant (medium to large)
• 2 garlic cloves (roasted would be good too)
• 1 -2 tablespoon tahini
• 1 teaspoon kosher salt (or to taste)
• 2 tablespoons fresh parsley
• 1 teaspoon pizza seasoning
• 1 teaspoon apple cider vinegar
• 1 teaspoon olive oil

1. Preheat oven to 400F.
2. Prick eggplant all over with fork and place in foil and make a "cradle" for eggplant.
3. Place eggplant with foil on baking sheet and bake for 35-45 minutes (depends on size of eggplant) or until collapsed and easily pierced with a fork.
4. Once finished baking, remove from oven and allow to cool slightly.
5. Scoop "pulp" out of eggplant and discard skin.
6. Place in food processor or blender and process with remaining ingredients.
7. Serve dip with crackers or pita bread or crudites.

eggplant, garlic, tahini, kosher salt, fresh parsley, pizza seasoning, apple cider vinegar, olive oil

Taken from www.food.com/recipe/roasted-eggplant-dip-273167 (may not work)