Roasted Eggplant And Poblano Dip

• 1 large eggplant
• 1 head garlic
• 2 tablespoons tahini paste
• 3 tablespoons olive oil
• 2 poblano peppers
• 2 teaspoons lime juice
• 1/2 teaspoon cumin
• salt and pepper

1. Preheat oven to 400 Degrees Farenheit, remove one clove of garlic from the head and place the rest of the head on a cookie sheet with the eggplant.
2. Roast eggplant and garlic until both are soft, garlic will take about 15 minutes eggplant about 25 (estimate).
3. Meanwhile, char the outside of the poblano peppers either over gas flame of your stove, on the grill, or under the broiler.
4. Place charred peppers in a bowl covered with plastic wrap and allow to rest.
5. Remove the roasted garlic from the skins and set aside.
6. when cool enough to handle, remove skin and seeds from the roasted poblanos (please don't rinse them under water, if there's a few seeds or pieces of skin, it's FINE).
7. remove eggplant from oven and split open. I find the easiest way to get the flesh out is to break it in half turn the cut side onto the cookie sheet and peel back the skin.
8. Put the flesh into a colander or sieve to allow some of the moisture to drain.
9. Place all of the ingredients in a food processor and blend to smooth. check taste and adjust salt/pepper/lime juice to your liking.

eggplant, garlic, tahini paste, olive oil, peppers, lime juice, cumin, salt

Taken from www.food.com/recipe/roasted-eggplant-and-poblano-dip-421535 (may not work)