Smoky Eggplant Dip

• 2 medium eggplants
• 1 tsp. ground cumin
• 1/4 cup cilantro leaves
• 1/4 cup tahini
• 3 Tbs. lemon juice
• 6 tsp. olive oil, divided
• 2 cloves garlic, minced (2 tsp.)
• 1 1/2 tsp. salt
• 1/4 tsp. red pepper flakes

1. Preheat oven to broil.
2. Pierce eggplants several times all over with fork, and place on ungreased baking sheet.
3. Broil 2025 minutes, or until skins are browned and centers soft, turning occasionally.
4. Transfer to bowl, and cool 10 minutes.
5. Halve eggplants, and scoop flesh into food processor.
6. Meanwhile, toast cumin in small skillet over medium-low heat 2 minutes, or until fragrant, shaking constantly.
7. Pulse eggplant, cumin, cilantro, tahini, lemon juice, 4 tsp.
8. olive oil, garlic, salt, and red pepper flakes in food processor 6 to 8 times, or until mixture forms coarse puree.
9. Transfer to serving bowl.
10. Drizzle remaining 2 tsp.
11. oil over dip.

eggplants, ground cumin, cilantro, tahini, lemon juice, olive oil, garlic, salt, red pepper

Taken from www.vegetariantimes.com/recipe/smoky-eggplant-dip/ (may not work)