Roasted Eggplant Dip

Aside from the time it takes to roast the eggplant, this is actually a really easy recipe.  I love eating it in wraps, with crackers, on sandwiches, etc.  I alternate between mashing the eggplant up completely for a smooth dip and cutting the inside into cubes for a chunkier dip. 


1 large purple eggplant
1/2 onion, chopped fine
4-5 cloves garlic, crushed
1 tsp roasted cumin powder
1 tsp salt
1/2 tsp pepper
1/2 cup lemon juice
1/3 cup cilantro, chopped fine


1.  Roast eggplant:  Using a fork, poke holes in the eggplant.  Wrap the eggplant in foil.  Bake at 400F for 30 mins.   Let the eggplant cool enough to touch.  Peel off the skin and cut the portion attached to the stem off- discard the skin and stem.  Either slightly mash or finely chop the inside (depending on what consistency you want the dip).

2.  In a large bowl, mix everything together.


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