Roasted Carrot and Eggplant Dip

3 carrots

1 medium eggplant

1 Tbsp olive oil

1 cup tahini

4 cloves garlic, minced

1 Tbsp harissa powder or dried chili flakes

1 Tbsp freshly parsley (optional)

2 Tbsp freshly squeezed lemon juice

½ tsp smoked paprika

½ tsp salt

Black pepper

½ cup water

Preheat oven to 375˚F.

Slice eggplant in half lengthwise. Score the eggplant and scoop out the flesh using a spoon. Wash and peel carrots and slice into equal sized rounds. Drizzle eggplant and carrot with olive oil, put on sheet tray and roast 20-25 minutes, or until fork tender and slightly browned.

Remove from oven and let cool. Add all ingredients except water to food processor or blender. Blend until all ingredients are well combined. Slowly stream in water while blending until it reaches desired consistency.

Garnish with fresh parsley and a drizzle of olive oil and serve with fresh vegetables, crackers, pits, etc.