Eggplant Dip

Can be prepared in 45 minutes or less.

1 large round eggplant
3-4 smashed cloves garlic
4 tablespoons tahini
4 tablespoons lemon juice
salt, red pepper
olive oil
black olives

Skin & chop eggplant. Saute with garlic in 4 tbs olive oil until translucent.. Puree in blender with tahini, lemon juice, salt and pepper. Transfer to serving bowl. Top with chopped black olives. Serve with pita bread

Chilled Indian Eggplant Soup

Can be prepared in 45 minutes or less.

1 large round eggplant
2 large fresh tomatoes
1medium onion
1large bell pepper
2 tablespoons Balsamic vinegar
olive oil
1 tablespoon Garam Masala
salt, pepper and fresh cilantro

Skin & chop eggplant. Chop pepper and onion. Saute chopped veggies in olive oil. Add Balsamic vinegar and 1 tbs Garam Masala. Puree all cooked ingredients plus tomatoes in blender. Chill. Top with cilantro.