Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil for easy cleanup.

2. 2

   Prick the eggplants all over with a fork to allow steam to escape during roasting.

3. 3

   Place the eggplants on the baking sheet and roast for 40 to 50 minutes, turning them halfway through, until the skins are collapsed and the flesh is very soft.

4. 4

   Remove the eggplants from the oven and let them cool for 15 minutes until they are safe to handle.

5. 5

   Slice the eggplants open lengthwise and scoop out the soft flesh into a colander/strainer. Let it sit for 10 minutes to drain excess liquid, which prevents a watery dip.

6. 6

   Transfer the drained eggplant flesh to a mixing bowl for a rustic texture, or a food processor for a smooth consistency.

7. 7

   Add the tahini, minced garlic, lemon juice, minced chipotle peppers, cumin, and salt.

8. 8

   Mash well with a fork or pulse in the food processor until everything is combined to your desired texture.

9. 9

   Transfer the dip to a serving bowl.

10. 10

    Drizzle with the olive oil and garnish with chopped cilantro and a dusting of smoked paprika before serving.