Roasted Eggplant Dip



1- medium eggplant

1- jalapeno pepper minced, remove membrane and seeds

1- tsp. lemon juice

1- tsp. lime juice

1- shallot, minced

1- heaping tsp. ground cumin

Pinch of ground cinnamon

Pinch of salt

*Cilantro, for garnish (optional)


  • Preheat oven to 350 degrees.
  • Slice the eggplant horizontally, place the flesh side down on a baking sheet lightly sprayed with oil or lined with parchment paper.
  • Bake at 350 degrees for 45 minutes, or until very soft, Cool.
  • Meanwhile, combine the remaining ingredients in a small bowl.  Set aside, to allow flavors to combine.
  • Place cooled eggplant and jalapeño mixture in a food processor.  Blend until smooth.
  • Transfer to a bowl and garnish with chopped fresh cilantro.

Serve with your favorite chip or sliced vegetables.