1 1/2 – 2 lbs Eggplant (about 2 medium)

4 tbsp Tahini

2 cloves Garlic, chopped

1 tsp. ground Cumin

1/2 tsp. Chili Powder

1/2 Lemon

1/2 cup Gordy’s Sweet Pepper Relish (plus more to taste)

2 tsp. Flaked Sea Salt (plus more to taste)

1/2 tsp Pepper (plus more to taste)

3 tsp Olive Oil (plus more to taste)

Pierce eggplants all over with a fork, then place on a grill or under a broiler until the skin is wrinkled and charred.

Preheat oven to 375º. Halve eggplants lengthwise, then place flesh-side down on a baking sheet drizzled with 2 tsp. olive oil. Roast 25-35 minutes, until tender to the touch. Allow to cool to room temperature.

In a food processor, combine all remaining ingredients except for Sweet Pepper Relish, and mix until smooth. Add sea salt and pepper as desired.

Transfer eggplant mixture to a bowl, and stir in Gordy’s Sweet Pepper Relish. Cover and refreigerate for one hour, then serve on crostini, or with pita or crudité. Top with additional Sweet Pepper Relish and remaining olive oil.