Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        eggplants
   2      tablespoons   lime or lemon juice
   2      cloves        crushed garlic -- up to 5
                        (to taste)
     1/4  teaspoon      cumin
                        salt to taste

Preparation:

Pierce the eggplants and roast, whole, in a 350 oven until they collapse and the skins are turning crispy. scoop out the eggplant flesh into a blender. add remaining ingredients except salt. puree until completely smooth and fluffy. taste, add salt and blend again until you like it.