Spicy Eggplant Spread
- 1 large eggplant
- 1 whole garlic head
- olive oil
- 3 TBSP Tahini
- 3 TBSP Olive Oil
- juice of 2 key limes or 2 lemons
- 1 TBSP 6 Pepper Spice
- Line pan with tin foil and spray with cooking oil spray. Heat oven to 350 degrees. Place whole, washed eggplant and whole head of garlic in pan. Drizzle with olive oil. Poke several holes in eggplant with fork. Roast for about 30 minutes or until eggplant is soft and slightly shriveled. Garlic will need to be removed before eggplant. It must be roasted until soft. Remove and cool both.
- After cooling eggplant, cut in half, strip skin off and put pulp into food processor. Remove garlic cloves from entire head and add to eggplant. Add rest of ingredients. Pulse in processor until smooth. Refrigerate.
- Can be prepared several days in advance.
eggplant, garlic, olive oil, tahini, olive oil, lemons, pepper spice
Taken from www.epicurious.com/recipes/member/views/spicy-eggplant-spread-1211445 (may not work)