1 bell eggplant
1 can garbanzo beans (chickpeas)
a big clove of garlic
cumin, salt, cayenne pepper
I had a nice bell eggplant that I didn’t want to go to waste so I decided to make a dip. I pierced the eggplant all over with a fork and roasted it in a 400° oven for about 35 to 45 minutes or until it was nice and soft. When this was cool, I cut it open and scooped out the insides.
I put them into my food processor.
I added a drained and rinsed can of garbanzo beans and 2 T of tahini, a T of plain Greek yogurt, 1 T of olive oil, and a cut up clove of garlic. I whirled this around a bit and then added about a teaspoon of lemon juice, a half t of cumin, some salt, and a pinch of cayenne. I mixed this in and then tasted it. I added more oil, and seasonings, to taste, and processed until smooth.
I liked the way the yogurt gave it a creamier taste, though I didn’t process it super smooth, left it a bit of texture.