Eggplant Salad

One of the sayings in Israel is that if a woman doesn't know how to make eggplant 80 different ways she will not make a good wife (or something like that). I, personally, love eggplant and have done some experimenting with a salad/dip. It's very similar to Bhabaghanoush, but since I don't know what's in Bhabaghanoush, I won't call it that.

1 lg. Eggplant
1 lg. Red Bell Pepper
2 cl. Garlic
About 1/4 C. Tehina
1 - 2 tsp. Lemon Juice
Salt
Pepper
1/2 - 1 tsp. cumin
Water, if needed.

Fire up the grill (the best way) or your broiler. Wash the pepper and eggplant. Poke holes in the skin of the eggplant all the way around (this will keep it from exploding). Roast on the grill or the broiler until the vegetables are very soft (eggplant) and the skin is charred (pepper).

Meanwhile place the garlic clove, tehina, Lemon juice, salt, pepper and cumin in a food processor bowl.

When the vegetables are done remove them from the grill and place the red pepper in a covered dish for about 10 minutes. Cut the eggplant in half, scoop out the middle, and place it in the food processor bowl. Peel the skin off of the pepper (should just rub off) and remove the core and seeds. Place the pepper in the food processor bowl.

Process on pulse until the vegetables are chopped and all the ingredients are combined well. Adjust seasonings as necessary and add water if the dip seems too thick.

Serve with Pita.