Makes 2-3 cups.
Ingredients
2 pounds Thai (above), Fairy Tale or other small eggplant
1/3 cup extra virgin olive oil
Salt and pepper
2 teaspoons minced garlic
1 teaspoon toasted ground cumin
Juice of 1/2lemon
Pinch cayenne pepper
2 tablespoons chopped basil, parsley or cilantro
Directions
Preheat oven to 350 degrees.
Place the eggplant on a baking sheet. Toss with 1 tablespoon of the oil. Season with salt and pepper.
Roast for about 1 hour, or until completely soft (the part of the eggplant near the stem will soften last).
Remove from the oven. Allow to cool slightly, then split the eggplant and scoop out the flesh with a spoon into a bowl.
Add the remaining ingredients and stir. Serve at room temperature or slightly warm with toasted pita, bread or grilled shrimp.
