Ingredients

The following ingredients have 4 Servings
  • 1 large eggplant
  • Olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • Juice of 1/2 lemon
  • 2 cloves garlic (minced)
  • Salt & pepper (to taste)
  • 4 large leaves basil (torn (optional))

Instruction

  • Pre-heat oven to 475F. Move the rack to the top third of the oven. Cover a baking sheet with tin foil for easy clean-up.
  • Slice eggplant into quarters lengthwise. Cover each piece with a thin layer of olive oil (I just spread it on using my hands) and sprinkle a little salt on each slice. Bake for 35 minutes or until the eggplant is soft and browned.
  • Once eggplant is cooked, let it cool for about 10 minutes.
  • Chop the eggplant (skins too!) finely (you'll see it disintegrates into a dip texture) and add to a bowl. Stir in the cumin, smoked paprika, lemon juice, garlic, salt & pepper, and basil. Chill for an hour before serving. Serve with olive oil on top and pita, naan, crackers, and/or your favorite veggies.