Pierce the skin of and Roast two eggplants on a the grill, or bake in the oven at 350, until they are soft through and collapsed (on the grill they get a nice smoky flavor)
In a food processor combine:
1/4c tahini (sesame seed butter)
juice of 1 lemon
1 tsp ground cumin
1/2 tsp salt
4-6 cloves garlic, minced
Process to a smooth puree.
Scoop the flesh out of the eggplant skins (when they have cooled enough to handle) and ad to food processor. Puree til smooth and blended.
Feed 1/4c good quality olive oil through the processor tube as processor is going, puree til smooth.
Serve with cut up veggies, pita bread, whole grain crackers. Yummy
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