2 eggplants
3 garlic cloves
1½ tbsp fresh lemon juice
2 tbsp extra virgin olive oil
1 tsp cumin
½ tsp cayenne pepper
Sea salt and freshly ground black pepper to taste
Preheat your oven to 200 degrees. Prick the skin of the eggplant with a fork and roast for about 35 minutes in the oven. Peel off the skin of the eggplants. Place the roasted eggplant, garlic, lemon juice, olive oil, cumin and cayenne pepper in a blender and blend until smooth. Season to taste with salt and pepper to taste.
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