- 1 eggplant (whole)
- 2 cloves garlic
- 1 tsp ground cumin
- 1 TBSP fresh cilantro
- salt and pepper (to taste)
- 2 tsp lemon juice
- 1/4 cup tahini (or you can substitute plain yogurt but it will have a much milder taste)
Place a whole eggplant (cap and all) on a cookie sheet in 350 degree oven for approximately 1 hour or until soft.
Remove from oven and allow to cool. Slice into eggplant and scoop out flesh.
Add all ingredients to blender and puree till smooth. Add salt and pepper to your taste preference.
In South Central PA, you can find organic veggies here.
High quality salts, herbs, spices can be found here.