Ingredients

1 large purple eggplant

1/2 onion, chopped fine

4-5 cloves garlic, crushed

1 tsp roasted cumin powder

1 tsp salt

1/2 tsp pepper

1/2 cup lemon juice

1/3 cup cilantro, chopped fine

Directions

1.  Roast eggplant:  Using a fork, poke holes in the eggplant.  Wrap the eggplant in foil.  Bake at 400F for 30 mins.   Let the eggplant cool enough to touch.  Peel off the skin and cut the portion attached to the stem off- discard the skin and stem.  Either slightly mash or finely chop the inside (depending on what consistency you want the dip).

2.  In a large bowl, mix everything together.