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Ingredients
- 1 large eggplant
- 1/4 c lemon juice
- 1-3 T tahini (to taste)
- 2 cloves garlic
- cumin, salt, and pepper to taste
Preparation
Step 1
Preheat oven to 425 degrees F.
Place eggplant on a foil-covered baking sheet, and prick the skin in several places with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft when squeezed with tongs. Remove from oven, and let cool. Peel skin and stem off scraping out all the insides.
Place eggplant, lemon juice, tahini, and garlic in a food processor and puree. Season with cumin, salt, and pepper to taste.
Transfer eggplant mixture to a medium size mixing bowl, and serve with pita chips, crackers, or raw vegetables.