Baba Ghanouj

Ingredients

2 globe eggplants (about 2 lbs)
3 Tbsp extra virgin olive oil
2-3 Tbsp roasted tahini (sesame paste)
1-2 garlic cloves, finely chopped
1 teaspoon ground cumin
Juice of one lemon - about 2 1/2 tablespoons
Salt and cayenne pepper to taste
1 Tbsp chopped parsley

Directions

1 Preheat grill or broiler. Poke the eggplants in a few places with a fork, then rub the eggplants with 1 tablespoon of the olive oil. Grill or broil over high heat, turning as each side blackens. Put the charred eggplants in a paper bag, close the bag and let the eggplants steam in their skins for 15-20 minutes.

2 Scoop the eggplant flesh into a large bowl and mash well with a fork. Combine the eggplant, remaining olive oil (about 2 Tbsp), tahini, garlic, cumin, 2 Tbsp of the lemon juice, the salt, and a pinch of cayenne. Mash well. You want the mixture to be somewhat smooth but still retaining some of the eggplant's texture.

3 Allow the baba ghanouj to sit for an hour at room temperature, then season to taste with additional lemon juice, salt, and cayenne. If you want, swirl a little olive oil on the top. Sprinkle with fresh chopped parsley. Serve with pita bread, crackers, toast, sliced baguette or celery.

Total Time: 45 minutes
Servings: 8-10
Recipe by Elise - Simply Recipes.