Ingredients

The following ingredients have 4 Servings
  • 2 medium globe eggplants (about 2 lbs total (more if they are small))
  • 3 Tbsps olive oil (divided 1 Tbsp + 2 Tbsps)
  • salt and pepper for seasoning
  • 2 oz raw cashews (can substitute raw peeled almonds)
  • 2 cloves garlic
  • 2 Tbsps lemon juice (preferably fresh)
  • 1/2 tsp ground cumin (plus more for garnish if desired)
  • 1 tsp paprika (plus more for garnish if desired)

Instruction

  • Preheat oven to 350°. Line a large baking sheet with parchment paper.
  • Cut the eggplants in half lengthwise. Pierce them randomly with a fork and spread 1 Tbsp olive oil on cut sides. Season with salt and pepper.
  • Roast eggplant cut side down for 30 - 40 minutes. Flesh should be soft and collapsing.
  • Scoop out the cooked flesh,
  • While eggplant is roasting, soak the nuts in water for 15 minutes, then drain.
  • When eggplant is cooked and you can handle it, scoop out the flesh and add the eggplant and all remaining ingredients to a blender. Blend until smooth and creamy.
  • Transfer dip to a bowl and sprinkle more cumin and paprika over the top if desired.
  • Serve with flat bread or crackers.