Ingredients
- 1 eggplant (medium sized)
- 1-2 stalks celery
- 3 cloves garlic
- 1-2 t fresh ginger
- 2-3 T lemon juice (and zest of organic)
- 1 T olive oil
- 1 T tahini
- 1/2 T garam marsala
- 1 t cumin
Directions
-
Roast whole eggplant (with holes punched with fork) at 350 for 45 minutes, or until soft
-
Let eggplant cool.
-
Put all ingredients (except eggplant) in food processor and mix.
-
Then add eggplant (no skin). Mix.