Roast the eggplant and garlic under the grill until the skin of the eggplant is blackened and the garlic is soft.
While the eggplant is cooking, heat the oil in a pan and sauté the onion for approx 20 - 25 minutes until it's soft and sweet.
Squeeze the garlic out of it's skin, and with the cumin and lemon juice puree until smooth in the food processor. Add the eggplant and process just enough to combine but retain texture. Stir through the onion, season and serve with mini Roma tomatoes, slices of zucchini and unleavened crackers.
Note: Onions are the most widely used vegetable in the world with numerous healing properties. Amongst many other health benefits onions are believed to reduce the risk of many cancers, kill detrimental bacteria in the intestine, lower elevated blood sugar levels and eliminate excessive bronchial mucus.
Makes 4 servings