Preheat oven to 400 F, wash and slice eggplant lengthwise then lay cut-side down on a large baking sheet.
Cook for 40 minutes, or until softened.
Allow eggplant to cool, then carefully scoop out the insides from the skin. Add to a food processor or high speed blender along with half the oil, lemon juice, cumin, garlic powder, salt.
Blend on high speed and once smooth carefully drizzle in the remaining olive oil and continue to blend until creamy and light
Chill in the refrigerator, serve with veggies, crackers, etc
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