Endive spears with ...

By akselden

Ingredients

• 2 lb. (1 kg) eggplants
• Juice of 1 lemon
• 2 cloves garlic, finely chopped
• 2 tbsp (25 ml) olive oil '
• 2 tbsp (25 ml) plain non-fat yogurt
• 2 tbsp (25 ml) sesame tahini
• 1/4 to 1/2 tsp (1 to 2 ml) ground cumin
• Salt and freshly ground black pepper

Preparation

Step 1

1. Cut eggplants in half lengthwise and score the cut sides with a sharp knife down to the skin, but not through it. Place the eggplant halves, cut side down, on an oiled baking sheet.
2. Bake in a 450°F (230°C) oven for 20 to 30 minutes, until the skin is charred and shriveled. Remove from the heat and let cool. If you like the
charred taste, leave the skin on the eggplants. Otherwise remove it. Discard any seeds from the eggplants. .
3. Blend together the eggplants, lemon juice, garlic, oil, yogurt, tahini and cumin to taste in a food processor fitted with the metal blade. Add salt
and pepper and more lemon juice (to taste). Serves 10 to 12