Ingredients
Scale
- 2 Japanese eggplant, grilled until soft (about 2 cups chopped)
- 1 1/3 cups cooked black beans (with juices)
- 2 – 5 cloves of garlic
- 2 Tablespoons Tahini (sesame seed paste)
- 2 Tablespoons extra virgin olive oil
- Juice of 1 lime
- 1/2 teaspoon cumin
- 1/2 teaspoon salt (more or less to taste)
Instructions
- On a hot charcoal or gas grill, set the whole eggplants directly on the grill and cook, turning to get all sides dark, until all the sides are blackened and the eggplant is very very soft.
- Let the eggplant cool until it is cool enough to chop. Chop it roughly, then, in a food processor or handi chopper, blend the eggplant with the rest of the ingredients until smooth.
- Garnish with fresh parsley, basil, cilantro or chives and a light drizzle of olive oil. Serve with pita triangles, crackers or veggies for dipping … or use as a spread on wraps or sandwiches.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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