2 medium eggplants, halved
1 med onion, quartered
1 head garlic
4 cups chicken or vegetable broth
1 teaspoon ground cumin salt and pepper, to taste iuice of one lime
2 tablespoons marjarom, chopped
Roast the eggplant, onion, and garlic at 450° until soft, about 30-40 minutes. Rub the skin off the eggplant and cut into 1″ cubes.
Squeeze the garlic out of the skin.
Transfer to a saucepan and add the broth, cumin, salt and pepper. Bring to a boil, cover and reduce the heat to a simmer. Cook ten minutes, remove from the heat and stir in the lemon juice.
Process in a food processor or blender until smooth. Sprionkle with chopped marjarom and serve.