2, 1 lb Eggplants
1/4 cup Extra Virgin Olive Oil
2 tbl fresh lemon juice
2 cloves minced garlic
2 tbl salt
1/4 tsp ground cumin
dash cayenne pepper (or to taste)
2 tbl chopped cilantro
Using a veggie peeler, peel the eggplants and smoke at about 350-375 degrees for an hour. Using your favorite wood chucks to smoke the eggplant enhances this dish which separates it out from others. Once smoked remove as many seeds as you can.
Once the eggplant has cooled place in your food processor. Turn on the food processor and slowly drizzle in the olive oil. This is to emulsify the eggplant. Once emulsified stir in the remaining ingredients and use the Lemon Wedges as a garnish to your plate.
This makes a great spread. I love it on my portobello Mushroom Burger. Grill a portobello cap and add tomato, onion, lettuce and spread this recipe on your bun. You'll be glad you did! Since it's Earth Month (April) I decided to provide this recipe
Number of Servings:
Time to Prepare: 1 hour 15 minutes