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Categories:Viewed: 52 - Published at: 2 years ago
Ingredients
- 2 medium eggplants
- 1 tsp. ground cumin
- 1/4 cup cilantro leaves
- 1/4 cup tahini
- 3 Tbs. lemon juice
- 6 tsp. olive oil, divided
- 2 cloves garlic, minced (2 tsp.)
- 1 1/2 tsp. salt
- 1/4 tsp. red pepper flakes
Method
- Preheat oven to broil.
- Pierce eggplants several times all over with fork, and place on ungreased baking sheet.
- Broil 2025 minutes, or until skins are browned and centers soft, turning occasionally.
- Transfer to bowl, and cool 10 minutes.
- Halve eggplants, and scoop flesh into food processor.
- Meanwhile, toast cumin in small skillet over medium-low heat 2 minutes, or until fragrant, shaking constantly.
- Pulse eggplant, cumin, cilantro, tahini, lemon juice, 4 tsp.
- olive oil, garlic, salt, and red pepper flakes in food processor 6 to 8 times, or until mixture forms coarse puree.
- Transfer to serving bowl.
- Drizzle remaining 2 tsp.
- oil over dip.
