Easy Eggplant (Aubergine) Dip & Sandwich Spread

Here is a recipe I pulled out of my collection when I was given a couple of eggplants. I had forgotten how good it is. I used it as a sandwich spread but I think it would make an amazing dip.

• Ready In: 1 hr 40 mins
• Yields: 3 cups, approx.

Ingredients

• 1  medium eggplant
• 1 -2  tomatoes, washed
• 1 -2  avocado, peeled and halved
•  garlic, crushed
•  cayenne
•  soy sauce
•  tahini (optional)

Directions

1. Pierce the eggplant with a fork first in a few places so it wont explode in the oven.
2. Bake the eggplant (ahead of time if necessary) for 1 hour, or until it is soft throughout.
3. Cool the eggplant, cut in half and let drain.
4. Remove the skin.
5. Mash in tomatoes, avocados, garlic and spices to taste.
6. For a thicker dip, add tahini.
7. (all the ingredients except tahini can be placed in a blender with the eggplant. The dip will be thinner, so add tahini or one more avocado mashed by hand).