INGREDIENTS
- Eggplant (1 globe)
- EVOO (1 tablespoon)
- Creme Fraiche (1.5 tablespoons)
- Lemon Juice
- Garlic (3 cloves, diced)
- Ice cube (1)
- Cumin (1 teaspoon)
- Salt
- Paprika for serving
- Pita bread for serving (homemade preferably)
EQUIPMENT
- Food processor
- Sheet pan
- Parchment paper
DIRECTIONS
- Heat oven to 425°F. Cut off the top of the eggplant and cut in half, lengthwise. Add salt & a light coat of olive oil.
- Roast face-down on a sheet pan covered in parchment paper for 30-40 minutes, until soft. Remove and let it cool for about 30 minutes, then peel off the skin/scoop out the eggplant.
- In a food processor, blend the eggplant, creme fraiche, lemon juice, olive oil, garlic, cumin, ice cube, and salt until smooth.
- Drizzle with olive oil and paprika. Season to taste.
- Serve with warm pita bread.
extra guac 