q 1 medium-sized eggplant, carefully washed, but not peeled
q 2 Tbsp. high-quality olive oil
q 1/2 Tsp. salt
q 1/4 Tsp. black cardamom
n Heat oven to 425 degrees or prepare a hot grill.
n Slice eggplant horizontally in half-inch pieces, omitting ends.
n Place eggplant slices on grill or baking sheet and drizzle with half the olive oil.
n Roast in oven or on grill until the skin is crisp and charred.
n Remove from oven or grill and put into the bowl of a food processor.
n Add final tablespoon of olive oil, salt and cardamom.
n Process until just smooth.
n Serve with pride as an appetizer or a side dish.
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