Ingredients
- 2 large eggplants
- 1 tbs olive oil
- 3 tbs lemon juice
- ⅓ cup tahini
- 2 cloves garlic
- ½ tsp ground cumin
Method
- Preheat oven to 200°C. Place eggplant whole on baking tray. Bake for 30 minutes or until soft and wrinkled.
- Slice eggplant open, using a spoon remove flesh, place into food processor. Discard eggplant skins.
- Add oil, lemon juice, tahini, garlic and cumin and blend until smooth.
- Serve with fresh vegetables and crackers.