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Spiced Eggplant Dip
by Rosina Tinari Wilson
Magazine Issue: U.S. Vol. 3.6
Spiced Eggplant Dip

4 lb. eggplant, any variety
1/2 cup olive oil
2 (or more) cloves garlic
1/4 cup lemon juice
1/2 t powdered cumin, cinnamon or allspice (pick a favorite, or use some of each)
1/4 t cayenne, or to taste
1/2 t salt, or to taste

Cut eggplants lengthwise. Pour a little olive oil on a baking sheet, spread it around, and place the eggplants, cut side down, on top. Bake at 400 degrees Fahrenheit until dark and very soft (20 minutes to 1 hour, depending on size). Let cool a bit, then scoop pulp into a blender or food processor. Add remaining ingredients, and puree until smooth and silky.

Cross References:
Stuffed Tomatoes
Vegetable Kebabs with Three Dips
White Bean Dip
Cucumber-Mint Yogurt Dip
Ravioli with Walnut Sauce

Original Source:
Let's Talk Turkey

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