Eggplant Gazpacho
Ingredients
- 1 Japanese eggplant (5 ounces)
- 1 teaspoon olive oil
- 1 small onion (5 ounces), small dice
- 2 garlic cloves, peeled and cut in 2
- 1/4 teaspoon ground cumin (can be more if you like more cumin)
- 1/2 cup lowfat yogurt
- 4 tablespoons tahini
- 2 lemons, juiced
- 1 cup tomato water, recipe follows
- Salt
- Pepper
- Few drops hot sauce
- Carrot or other vegetable, cut in 1/2-inch cubes, for garnish
- 2 pounds tomatoes (any type)
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