• 2 medium egg plants (peeled, cut into 1 inch cubes.)

Soak in a bowl of cold water for 20 minutes, drain.  Place in a single layer on baking pan.

  • 2 -3 cloves garlic (peeled)
  • 1 tablespoon olive oil

Add to baking pan.  Stir to coat eggplant with oil and sprinkle with salt and pepper.  Bake in preheated oven at 350 degrees, stirring occasionally, until brown and soft, 20 – 30 minutes.  Remove from oven and cool to room temperature.

  • 2 – 3 tablespoons olive oil

Mix with eggplant and garlic in food processor (or with fork) until smooth.

  • 1 cup fresh cilantro (chopped)
  • juice of 2 lemons

Add half of the lemon juice and cilantro.  Let the mixture stand about 5 minutes, taste and adjust the flavor with more lemon juice or cilantro if needed.

From:  Simply In Season by Mary-Beth Lind and Cathleen Hockman-Wert