4          cups                 diced eggplant

4          cloves              Garlic

1/3       cup                  Extra virgin olive oil

1          each                 lemon juiced

½         cup                  parsley chopped

1          cup                  raw tahini

¼         cup                  sundried tomatoes

¼         tsp                   ground cumin

14        cup                  cilantro chopped

S&P to taste

Freeze eggplant overnight. 

Let eggplant defrost for 2 hours.  Puree in food processor until smooth.  Add the rest of the ingredients and puree until creamy.

Recipe property of

Marcus Guiliano

Aroma Thyme Bistro

165 Canal St

PO Box 731

Ellenville NY 12428

www.chefonamission.com