1 eggplant4 cloves garlic (do not peel) 1 can or 1½ c. soaked & cooked black beans 1 tsp. cumin 1-2 Tbsp. olive oil 1-2 Tbsp. lemon juice salt & pepper ¼ tsp. cayenne pepper (optional) cilantro or parsley (optional) green onions, diced (optional) 1-2 small tomato(es) (optional)
Preheat oven to 400. Line a roasting pan with baking paper & spray with oil. Place eggplant & garlic in pan & roast for 40 mins or until eggplant is soft. Allow eggplant to cool, then cut in half. Scoop out flesh & discard skin. Squeeze flesh from garlic. Drain beans & add to food processor, along with eggplant, garlic & cumin. Blend. Add olive oil, lemon juice, salt & pepper to taste. Add cayenne pepper if desired. Blend until smooth. Transfer to a bowl. Add green onion, parsley, cilantro and/or tomatoes, if desired. Serve with toast, pitas or vegetables.
Recipe submitted & created by CSA member Jennifer Ifft