Tasty Tips:

Have fun with this dip and make it your own! Try adding roasted garlic rather than raw. Mint rather than parsley. Add more lemon juice to give it more zing!

You can also grill the eggplants rather than roast them. Instead of slicing them lengthwise, leave them whole. Rotate over grill until the flesh is very tender, blackened and wrinkled. (Collapsing in on itself).

Tahini paste is ground sesame seed. You can find it in the international aisle at the grocery store. It's also used in hummus.

Try garnishing with pomegranate seeds.

I use foil in this recipe rather than parchment paper, because there's a chance that parchment paper will burn under the heat of a broiler.

Be sure to scrape every last bit of eggplant from the peel, the browned parts are what give the dip that deep smoky flavor.

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at http://www.karyosmond.com/.)