Instructions: Preheat oven to 425. Cut eggplants in half lengthwise, puncturing skin in several places with a fork. Place, cut side down, on a lightly greased baking sheet. Bake until flesh is tender and skin is shriveled and blistered, about 25 to 35 minutes.

Remove from heat and cool. Remove skin from eggplants and discard. Drain pulp in a colander, pressing out as much of the liquid as possible. In a food processor, combine eggplant flesh, garlic, tahini, lemon juice, cumin, olive oil, black pepper and cayenne pepper until smooth. Taste, and adjust seasonings, adding more lemon juice if desired.

Place in a serving bowl and surround with cut-up raw vegetables.

Makes about 2 cups*Each 1/4 cup serving: 2 grams protein*trace carbohydrate

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