Roasted Eggplant Dip
Ingredients:
2 Globe Eggplants
3–5 Garlic cloves, chopped
1/2–2/3c Tahini
Juice of 2 lemons
Dash of cayenne
1/2t Cumin
Salt
2T Olive oil
2T Fresh Cilantro
Directions:
Preheat the oven to 400 degrees.
Place the eggplants on a baking sheet and let roast for about
40 minutes or until the vegetable begins to sink into itself. Set
aside to cool.
When cooled, peel and coarsely chop the inner flesh. Stir in the
garlic, lemon, tahini, cayenne, cumin & salt. Adjust seasoning
and chill.
When ready to serve garnish with olive oil, cilantro and cayenne.
Serve with pita crisps.
© 2004 Gay Men's Health Crisis
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