Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             Medium  Eggplants
     1/4           Cup  Fresh Lemon Juice
     1/3           Cup  Tahini (Sesame Seed Paste)
  3             Cloves  Garlic, Minced
     1/4      Teaspoon  Salt
     1/2      Teaspoon  Cumin

Preparation:

Prick eggplants with a fork. Place on baking sheet and bake at 400 F for 50 to 60 minutes, or until eggplants collapse and are soft; cool Peel and cut open, discarding heavily seeded portions; drain well. Assemble and attach food grinder using fine grinding plate. Turn to speed 4 and grind eggplant into bowl; drain well. Attach bowl and wire whip. Add remaining ingredients. Turn to speed 2 and whip 30 seconds. Cover and refrigerate 4 hours to blend flavors.

Nutritional Information:

257 Calories (kcal); 2g Total Fat; (5% calories from fat); 10g Protein; 61g Carbohydrate; 0mg Cholesterol; 563mg Sodium