Prep Time: 5 Min
Cook Time: 50 Min
Preheat oven to 400 F (200 C).
Cut eggplants in half, season with salt and drizzle with olive oil.
Roast for 40-50 minutes, until the flesh is soft and can be removed with a spoon.
When ready, scoop out the flesh and remove the skin. Use in the recipe.
If you are using roasted garlic, get a whole head of garlic, cut about 5 mm on top, place in foil and drizzle with oil. Wrap in foil and add to the roasting pan. Remove after 30 minutes of roasting.
If using less garlic - wrap 3-4 cloves of garlic, drizzled with oil in foil and roast together with the eggplant for 30 minutes. Remove from the oven and take off the skin. Use the soft roasted garlic in the recipe.
In a food processor combine the roasted eggplant, garlic, lemon juice, olive oil, salt, pepper, cumin, sun-dried tomatoes and pumpkin seeds and process until smooth.
Transfer to a bowl, garnish with chopped parsley, pumpkin seeds and chopped sun-dried tomatoes.
Store in the fridge in an airtight container for up to 3 days.