Baba Ganoush

Here is a wonderful recipe for baba ganoush (also spelled baba ghanoush) a Middle Eastern eggplant dip. It is typically served with pita bread.

Ingredients

2 large eggplants

2 tablespoons extra virgin olive oil, plus more to garnish

2-3 Tbsp roasted tahini (sesame paste)

1 clove garlic, roughly chopped

Juice of half a lemon

1 teaspoon salt

1 teaspoon ground cumin

Parsley and cayenne pepper, to garnish

Directions:

Halve the eggplants and rub them with a tablespoon of olive oil.

Broil the eggplants in the oven until soft and mushy. Be sure to turn them as needed so that they cook all over and don't burn.

Remove the eggplants from the broiler and put them directly onto the exposed flame on a stovetop. Keep your eye on the eggplant. A couple of minutes will do for a nice smoky char.

 Allow the baba ghanouj to cool to room temperature. Once cool enough to handle, cut open the eggplant and scoop out the flesh, while trying to get rid of as many seeds as you can. Don't worry if you end up with some seeds in the flesh.

Add the eggplant to a food processor or blender, and combine with the rest of the ingredients. Blend until almost smooth with a little bit of chunkiness.

Sprinkle with fresh chopped parsley, olive oil and cayenne pepper.

Serve with pita bread, crackers, toast, sliced baguette, celery, or cucumber slices.