Roasted Eggplant Dip

• Vegetable oil spray
• 1 large eggplant, about 1 1/2 pounds, halved crosswise
• 1 jalapeno pepper, seeded, deveined and minced
• 1 shallot, peeled and minced
• 1 teaspoon fresh lemon juice
• 1 teaspoon fresh lime juice
• 1 1/4 teaspoons ground cumin seed
• 18 teaspoon ground cinnamon
• 1/2 teaspoon coarse salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste
• 1 cup minced coriander leaves, for garnish

1. Preheat oven to 350 degrees.
2. Spray a small baking sheet with vegetable oil.
3. Place the eggplant cut side down, and bake until soft, about 35 to 45 minutes.
4. Set aside until cool and chop coarsely.
5. Combine remaining ingredients except coriander in a glass or ceramic bowl.
6. Marinate for 30 minutes.
7. Combine the mixture in a blender or food processor.
8. Puree until smooth.
9. Season with salt and pepper to taste.
10. Garnish with coriander.
11. Serve with sesame pita chips (recipe below).

vegetable oil spray, eggplant, pepper, shallot, lemon juice, lime juice, ground cumin, ground cinnamon, coarse salt, freshly ground pepper, coriander leaves

Taken from cooking.nytimes.com/recipes/7847 (may not work)