Ingredients

The following ingredients have 1 Servings
  • 1 large eggplant
  • 1 large clove garlic (grated or finely minced)
  • 1 lemon (juiced)
  • olive oil
  • sea salt
  • 2 Tbsp fresh cilantro
  • 2 TBSP cumin

Instruction

  • Preheat oven to high broil, positioning a rack at the top of the oven.
  • Slice your eggplant length wise. Sprinkle it with sea salt then place the slices on a wire rack over a lined cookie sheet to drain any excess liquid.
  • Allow it to sit for 10 minutes, rinse then pat dry between sheets of paper towels.
  • Drizzle the eggplant with olive oil and sea salt placing them on a baking sheet.
  • Roast for 5-10 minutes, turning once, until it is soft.
  • Remove from pan, stack and wrap the eggplant slices in foil for 5 minutes to lock in moisture.
  • Using a fork to peel away the skin of the eggplant.
  • Put the skinless eggplant into a food processor.
  • Add lemon juice, garlic, and a pinch of salt in the food processor mixing until creamy.
  • Place in a serving bowl, sprinkle cumin around the edge of the bowl.
  • Top with fresh cut cilantro.