This zesty dip doubles as a spread for salad sandwiches.
Makes about 2 cups
2 eggplants, calyx removed, halved and roasted
2 cloves garlic, roasted, peeled and chopped
¼ cup canola oil
2 lemons, juice and rind of
1 tsp ground cumin
white pepper, to taste
sprig of mint, for garnish
Remove eggplant flesh from the skin.
Place in a food processor with the garlic, oil, lemon juice, lemon rind, cumin and pepper. Blend to a dip consistency. Add more oil if required.
Garnish with mint and serve with vegetable sticks, e.g. green and yellow capsicums, celery, asparagus, beans.