Ingredients:

• 1 bag Tostitos^® Roasted Red Pepper Tortilla Chips
• 2 eggplants, chopped
• 1 onion, chopped
• 1/4cup olive oil
• 1 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 8 cloves garlic, minced
• 1/2 cup tahini paste
• 2 tbsp lemon juice
• 1 tsp ground cumin (optional)
• 1/4cup chopped fresh parsley
• 1/4cup crumbled feta cheese
• 1/2 tsp paprika
• Lemon wedges

How to make it:

1. Toss the eggplant with the onion, oil, salt, pepper and garlic.
2. Spread out in an even layer on a baking sheet.
3. Roast at 400°F (200°C) for 45 minutes or until tender.
4. Cool slightly.
5. Transfer the roasted eggplant, tahini, lemon juice and cumin to a food processor.
6. Pulse until smooth; stir in the parsley.
7. Adjust seasoning to taste.
8. Scrape into a shallow bowl.
9. Scatter feta over top and dust with paprika.
10. Serve with Tostitos^® Roasted Red Pepper Tortilla Chips and lemon wedges.

Tip: Tahini paste is made with sesame seeds and can be found with the natural nut butters or in the international aisle of your grocery store.