Summery Roasted Eggplant Dip

• 1 large eggplant
• 2 cloves garlic
• 3 teaspoons sesame paste (tahini)
• 1/2 teaspoon salt
• 1/4 teaspoon cumin
• 2 teaspoons lemon juice
• 2 arabian bread cut into triangles
• 6 tablespoons veg oil for frying the bread
• 1 tablespoon pine nuts

1. wash and dry eggplant .pierce with a few times with fork to vent .rnplace the eggplant on top of the gas range using medium heat .
2. allow eggplant to roast for 15-30 minutes and stir it with tongs every 5 minutes .rnlet it to cool .rnscope put the roasted eggplant.
3. in your food processor add garlic, salt, cumin , tahini ,lemon juice and roasted eggplant.rnmix together.
4. now fry the triangles bread until nice golden.
5. serve this dip with pomegranates and pines and touch of olive oil and fried bread.

eggplant, garlic, sesame paste, salt, cumin, lemon juice, arabian bread, veg oil, nuts

Taken from food52.com/recipes/23982-summery-roasted-eggplant-dip (may not work)