Ingredients
- 1 eggplant (whole)
- 2 cloves garlic or more to taste
- 1/4 cup tahini (or you can substitute plain yogurt but it will have a much milder taste)
- 1 tsp ground cumin
- 2 tsp lemon juice
- 1 TBSP fresh cilantro
- salt and pepper (to taste)
- Drizzle of organic extra virgin olive oil
Instructions
Place a whole eggplant (cap and all) on a cookie sheet in 350 degree oven for approximately 1 hour or until soft. Alternatively you could roast your eggplant right over the flame of a gas stove.
Remove from oven and allow to cool. Slice into eggplant and scoop out flesh.
Add all ingredients to blender and puree till smooth. I like to use a hand blender.
Add salt and pepper to your taste preference.
Drizzle with olive oil and garnish with olives if desired.