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Eggplant Dip

2 lbs eggplants
2 garlic cloves, sliced
3 medium tomatoes, peeled deseeded and chopped
1 teaspoon paprika
12 teaspoon ground cumin
1 tablespoon cilantro, chopped
1 12 tablespoons olive oil
3 tablespoons lemon juice


Preheat oven to 425 degrees. Cut slits in the eggplants and insert slices of garlic. Bake in oven until skin is charred and blistered. Remove from oven and leave to cool. Peel eggplant, squeeze out the juice and discard juices, then place in a bowl. Mash eggplant and garlic, tomatoes, paprika, cumin, cilantro and salt. Heat the oil in a frying pan, add eggplant mixture and fry, stirring frequently, until very thick. This takes about 15 minutes. Pour off the excess oil. Add lemon juice to the paste, to taste. Serve warm or cool.

Source: www.food.com