Category: Dips and Sauces

2 large eggplants 3 cloves garlic 3 tbsp olive oil 2 tbsp lemon juice 1/2 cup Tahini 1/2 tsp ground cumin 1 tsp ginger   Roast eggplant at 180 of until soft. Remove skin, blend with remaining ingredients. Serve chilled as a dip or salad on a bed of raw spinach leaves with olives, capsicum…