Ingredients
- 2 med eggplants
- 2 tablespoon lime or lemon juice
- 2-5 cloves crushed garlic (to taste)
- 1/4 teaspoon cumin
- salt to taste
Directions
pierce the eggplants and roast, whole, in a 350 oven until they
collapse and the skins are turning crispy. scoop out the
eggplant flesh into a blender. add remaining ingredients except
salt. puree until completely smooth and fluffy. taste, add salt
and blend again until you like it.