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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