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.

Serves 8


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