Best Whipped Eggplant Dip

Preheat oven to 425. Cut eggplant long ways down the middle. Brush with olive oil and season with salt & pepper. Bake for 30 minutes and leave out to cool for another 30 min. Once cooled, peel the skin off the eggplant as best you can. Then, add eggplants to a bowl and cover with water and the juice of one lemon and let it sit for 5 min. This should help the rest of the skins fall off!

Drain the eggplant of excess water and cut into cubes. Add to a blender with olive oil, garlic, lemon juice, yogurt, tahini, Parmesan, feta, almond milk and spices. Blend on high until smooth (about 30 seconds). Add more seasonings to taste!

Dress with a drizzle of olive oil, fresh parsley and a dash of paprika or sumac. Serve with veggies and pita! It makes a lot, probably enough for 10 people an appetizer!