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Main Ingredient: Eggplant

Ingredient List

1 eggplant medium, or 2 small
2 cloves garlic
1 t ground cumin, 1 T fresh cilantro or 1 t dried, ½ t salt, dash pepper, 2 t lemon juice
¼ C tahini (sesame butter) found on grocer’s “ethnic foods” shelf or health food store


Place a whole eggplant, cap and all, on a cookie sheet in 350 oven for 1 hour or until a knife can slip thru easy. Remove from oven, allow to cool. Slice into eggplant and scoop out the inner pulp with seeds. Add to a blender with all other ingredients and puree till smooth. May need to add a few drops of oil or water to get it all going. Use as a dip for crackers, pita bread, or your favorite bread pieces for dipping.

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