2 med sized eggplant


Olive oil

1 tsp chile powder

1 tsp cumin

Cut eggplant in half lengthwise. Score the flesh diagonally into diamond shapes and season with the oil and spices. Roast in a hot oven (400) for 35-45 minutes until soft and pulpy. Let cool, then scrape into a food processor and add the following ingredients and puree until smooth.


1/4 cup of tahini

1 T Apple cider vinegar

1 T soy sauce

1 T lemon juice

1 T chopped parsley

pinch of cayenne

Serve with toasted pita bread and Home-Made Dilly Beans.