Moroccan Eggplant Dip
Ingredients
3 medium eggplants (about 2 1/2 lbs.), halved
lengthwise
2 tomatoes, quartered
1/2 cup cilantro leaves
1/4 cup EVOO
3 cloves garlic, grated
1 1/2 teaspoons cumin
1 teaspoon fresh lemon juice
Salt and pepper (to taste)
Crushed Red Pepper (Optional)
Directions
Roast eggplant cut side down at 425 degrees for 20 minutes. Scrape
flesh into strainer; press out liquid and discard. Puree flesh in food
processor with remaining ingredients. Drizzle with more EVOO. Add a few shakes
of Crushed Red Pepper if you like a little kick! Serve with Pita Chips or Melba
toast.
From The Kitchen of: Rachel Travers
Adapted from a recipe by Meredith Corporation.
Click Here to Print: http://www.scribd.com/doc/121295333/Moroccan-Eggplant-Dip
