Eggplant Puree

From the Vitality Food Feature ‘OPEN SESAME‘.

Can be served as an appetizer, dip or salad.

(Serves about 8)

Ingredients

• 1 eggplant, about l lb (454 g)
• 4 Tbsp tahini
• 4 Tbsp lemon juice
• 1 clove garlic, crushed
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cumin
• 1/8 tsp cayenne
• 1 small tomato, finely chopped

1) Place eggplant in 180 C (350 F) preheated oven, and bake for one hour. Remove and allow to cool, then peel.

2) Place eggplant with remaining ingredients, except tomato, in a food processor, and process into a smooth paste, adding a little water if necessary. Spread on a platter, then decorate with tomato. Sprinkle with a little olive oil, then serve.