Smoky Eggplant Dip

1. 1

   Preheat oven to broil.

2. 2

   Pierce eggplants several times all over with fork, and place on ungreased baking sheet.

3. 3

   Broil 2025 minutes, or until skins are browned and centers soft, turning occasionally.

4. 4

   Transfer to bowl, and cool 10 minutes.

5. 5

   Halve eggplants, and scoop flesh into food processor.

6. 6

   Meanwhile, toast cumin in small skillet over medium-low heat 2 minutes, or until fragrant, shaking constantly.

7. 7

   Pulse eggplant, cumin, cilantro, tahini, lemon juice, 4 tsp.

8. 8

   olive oil, garlic, salt, and red pepper flakes in food processor 6 to 8 times, or until mixture forms coarse puree.

9. 9

   Transfer to serving bowl.

10. 10

    Drizzle remaining 2 tsp.

11. 11

    oil over dip.

* Per serving · 4 servings · Values may vary.

No additional tips available.