Preheat oven to 400. Place eggplant on a cookie sheet lined with foil and sprayed with cooking spray to prevent sticking
Add eggplant to cookie sheet and roast for 45 min, turning every 13 min.
Take eggplant out and slice down the middle halfway to help the cooling process. Cool about 10 min.
Add all ingredients to food processor. Scrape out the eggplant from its skin with a spoon into the food processor.
Blend for 30 seconds. Check consistency. I like mine like a creamy paste. Not too thin and not too thick. Drizzle in more oil or a tablespoon of water at a time, if desired to thin out dip. When adding liquid make sure food processor is running. Taste for salt. Add more if desired.
You really can't over process this dip, so keep going until smooth and creamy!
Chill for atleast an hour in fridge.
Serve with warn pita, pita chips, carrots, celery, as a sauce to kabob skewers or in a sandwich wrap.
Check out my kefta kabob recipe and use as a condiment!
