15 minutes
Cook Time
1 hour
Cooking Level


  • 3 Pure Flavor® Graffiti Baby Eggplants
  • 3 cloves of garlic, roasted
  • Juice of one lemon
  • ⅓ cup extra virgin olive oil
  • 1 pinch of ground cumin
  • ½ teaspoon red pepper flakes
  • 2 tablespoons sour cream
  • Salt and freshly ground pepper to taste
  • Tahini to taste
  • Chopped cilantro to garnish


Step 1

Preheat oven to 450°F. Roast eggplants on a large baking sheet until tender for approximately 1 hour, turning occasionally.

Step 2

Remove eggplants from oven and wrap in aluminum foil. Let sit for about 15 minutes until cool, then peel eggplants and remove any blackened flesh.

Step 3

Place the eggplant in a sieve and using a fork, press to remove any excess moisture or fluids.

Step 4

Combine eggplant flesh and all other ingredients, except the sour cream and herbs, in a food processor. Process until smooth and then add the sour cream. Pulse a few times until smooth.

Step 5

Place mixture in a covered serving bowl and refrigerate for at least one hour.

Step 6

When serving, bring to room temperature, then top with olive oil and chopped cilantro. Serve with pita bread, pita chips or some Pure Flavor® veggies for dipping.

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