Roasted Eggplant Dip

My kids say they don't like/eat eggplant.  I served this for snack with warm store-bought Naan bread.  They had no idea and even asked for seconds.  I learned a long time ago, with vegan food, you have to serve it up and disclose the ingredients later.  Enjoy!



1 large eggplant

2 cloves of garlic

1 tablespoon light tahini (sesame seed paste)

1 teaspoon ground cumin

1 teaspoon ground coriander

2 tablespoons extra-virgin olive oil

Juice of half lemon

Dash of salt

Ground black peper


1. Heat the oven to 400 degrees. Prick the eggplant all over with a fork then place in a roast pan.  Roast about 40 minutes until the inside of the eggplant is very soft.

2.  Leave to cool slightly then halve the eggplant lengthwise and scoop out the flesh with a spoon into a food processor or blender.  Add the garlic, tahini, spices, olive oil, and lemon juice.  Process until smooth and creamy.  Season to taste (I used garlic powder and all season spice).