Roasted Eggplant-Tomato Spread


2 med eggplants sliced 1/2" thick

2 lg ripe tomatoes peeled and sliced

1/4 cup olive oil

3 tbsps tahini

2 tbsps fresh lemon juice

2 tbsps roasted garlic pureed or minced

2 tsps soy sauce

1 teaspoon salt

1 1/4 tsps Asian sesame oil

1 teaspoon Tobasco sauce

1/2 cup cilantro minced


Brush eggplant & tomato slices with olive oil and roast at 450 degrees for 25 minutes. Remove skins from tomato and eggplant slices. Cool and place in food processor with all remaining ingredients. Let stand at room temperature for 1 hour.
Serve, or refrigerate for up to 3 days. Return to room temperature to serve.


Serving Ideas: Spread on fresh baguette slices or scoop with pita chips.