1 large eggplant
2 garlic cloves
15 ounces soybeans, canned, rinsed and drained
2 tablespoons tahini
1 1/2 teaspoons cumin
1 teaspoon of sea salt
2 tablespoons lemon juice
Preheat oven to 375 degrees.
Rinse and dry the eggplant. Prick with a fork all over. Place the eggplant on a baking sheet or in a pan and bake 30 minutes or until tender. Remove from oven and allow to cool 10 – 15 minutes. When cool enough to handle, slice off the ends and remove the peel. Coarsely chop the eggplant and set aside.
In a food processor, mince the garlic cloves. Add the soybeans, tahini, cumin, salt and 1 tablespoon of lemon juice. Pulse several times until almost smooth. Add the eggplant and pulse until very smooth. Taste and season with additional cumin, salt or lemon juice if desired.
Serve room temperature with warm pita bread or bagel crisps.
Serves 8.
| Nutritional Analysis Per Serving |
| Serving: 1/4 cup |
| Calories: 41 |
| Fat: 2 |
| Sat. Fat: trace |
| Protein: 1 |
| Cholesterol: 0 |