We're a little past eggplant season to technically call this a CSA recipe- but it was born of my CSA surplus this fall.
You can definitely adjust the heat to your taste, or just use plain roasted red peppers and don't add any heat at all- alternately, serve up with some red pepper flakes on the side in a pretty little dish to allow each guest to spice it up as they like. I also love this with some dates, they are an awesome sweet counter to the savory heat of the dip, some ying yang for your food.
Final amazing use for this? As a spread on a veggie sandwich. Picture more roasted veggies, piled up with some cheese, garlicky greens, and this zesty eggplant (which I taste tested and heartily approve of!).
Spicy Roasted Eggplant Dip
Makes about 2 cups (depending on the size of your eggplants)
1 large eggplant roasted (400 degrees for about 20 minutes/until soft and cooked through)
1/4 cup tahini
2-3 cloves garlic
1/2 tsp cumin
1/2 tsp spicy paprika
1/4 cup good olive oil
2 large roasted red peppers (hot or not)* if you can't find spicy red peppers you can use the jarred version and toss in a smaller hot pepper for heat
Add all ingredients to a food processor and blend until combined and desired consistancy reached. Taste, adjust, and serve as needed.