|Spiced Eggplant Dip |
4 lb. eggplant, any variety
Cut eggplants lengthwise. Pour a little olive oil on a baking sheet, spread it around, and place the eggplants, cut side down, on top. Bake at 400 degrees Fahrenheit until dark and very soft (20 minutes to 1 hour, depending on size). Let cool a bit, then scoop pulp into a blender or food processor. Add remaining ingredients, and puree until smooth and silky.