4 small eggplant
1 garlic clove, peeled and halved
1 tbsp tahini
2 tbsp fresh lemon juice
1 tsp salt
1 tsp cumin seeds
Preheat oven 450. With a sharp fork, prick eggplants all over. Place eggplant directly on center rack of oven. Place a baking sheet underneath to collect any juices. Roast about 25 minutes.
Remove eggplant and place on a cutting board. Trim off stem ends and discard. Cut eggplant in half lengthwise. Scrape out pulp with a small spoon, and discard skins.
Place eggplant pulp, garlic, tahini, lemon juice, salt and cumin in a food processor and blend thoroughly. Serve with bread of veggies. Stores for up to 3 days.
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