High-Protein Whipped Babaganoush

1: Roast the eggplants at 450° for 1 hour until the outside is deeply charred.

2: Let them cool for at least 30 minutes (overnight works too).

3: Peel off the skin.

4: Add the eggplant flesh, cottage cheese, olive oil, avocado mayo, garlic powder, black pepper, and lemon juice to a blender or food processor.

5: Whip until ultra creamy.

6: For chunkier texture, leave one eggplant out, mash it with a fork, and fold it in at the end.

7: Garnish with parsley and season to taste.