Greek Roasted Eggplant Salad Dip Spread

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Greek Roasted Eggplant Salad Dip Spread

 

2 medium eggplants, cut in half lengthwise

2 cloves garlic, minced

3 tablespoons mix of chopped fresh herbs, parsley, mint, basil or lemon balm

1/4 cup tahini

1/2 teaspoon ground cumin

freshly ground pepper

salt

1 to 2 lemons, juice

 

Grill the eggplant for 7 to 10 minutes on each side, until the skin chars and

the flesh is tender. Let cool slightly. In a mixing bowl combine the remaining

ingredients. Set aside until the eggplants are roasted. When the eggplants have

cooled, peel off the black skin. Coarsely chop the flesh and add to the tahini

and herb mixture. Place the mixture in a blender or food processor fitted with a

steel blade and process until smooth. You can serve the roasted eggplant salad

warm or chilled as a vegetable dip, sandwich spread or with pita bread.