Roasted Eggplant Spread with Toscano Ground Sausage

Directions

1. Preheat the oven to 400ºF.

2. Rub the eggplants with the olive oil and roast on a parchment-lined baking sheet for about 40 minutes or until fork tender.

3. While the eggplants are roasting, heat a skillet over medium-high heat and brown the sausage, breaking up any large clumps that form.

4. Remove from the heat, drain on paper towels, and reserve.

5. Remove the eggplants from the oven and allow to cool fully.

6. Once the eggplants are cool, peel and discard the stem and peels, reserving any liquid that accumulates.

7. Add the eggplant and liquid to the base of a food processor and pulse until smooth.

8. Add the garlic, smoked paprika, cumin, yogurt, tahini, and lemon juice. Process until well combined and very smooth.

9. Pulse in the sausage and mint. Transfer to a clean bowl.

10. Serve with pita chips on the side for dipping.