This recipe for Roasted Eggplant "Hummus" is a variation on Baba Ganoush - a Middle Eastern eggplant dip. It is delicious served with slices of crusty bread, Pita Chips, as a sandwich spread, or even mixed together with rice and vegetables.
2 garlic cloves
2 Tablespoons lemon juice
1/2 teaspoon sesame oil
1/2 cup water + 1 Tablespoon
1 Tablespoon olive oil
1 teaspoon cumin
Salt & Pepper to taste
Preheat the oven to 375.
Dice the eggplant into 1 inch cubes, and place them on a foil-lined baking sheet. Drizzle with olive oil and roast them on 375F for 30 minutes.
When the eggplant is tender, remove it from the oven and let it cool down a bit. Then put it into a food processor or blender with the rest of the ingredients.
Blend until the bits of peel are no longer visible and the mixture is smooth.
Green Living Tip: This is great to pop into the oven when something else is already baking, as a way to maximize the oven's usage and cut down on overall energy usage.