Baba ganoush — Middle Eastern eggplant spread

photo credit: killingthyme.com

2 lbs. eggplant- 2-3 medium eggplant, cut in half lengthwise

3 tbs. olive oil

2 tbs. tahini

1 garlic clove, minced

1 tsp. ground cumin

juice from 1 lemon, 2-3 tbs.

1 tsp. salt

a few grinds black pepper

a few pinches cayenne pepper or red pepper flakes- optional

1/4 cup chopped parsley

Preheat the oven to 400 degrees.

Rub the eggplant with about 1 tbs. of the oil. Place eggplant, cut side down, on a baking sheet. Roast the eggplant until very soft and lightly charred on top- about 30 minutes. If you have a gas stove, you can also char the eggplant in the flame for a few minutes on each side before roasting (Do not cut in half or oil them in this case).

Let eggplant cool about 10 minutes. Some people remove the charred skins, but I like to leave them on.

Place all ingredients except parsley in a food processor. Process until smooth. Taste, and add more salt, pepper or lemon if needed.

Add parsley and pulse to combine.

Serve as a dip for raw vegetables, crackers, or warm pita bread.

Serves 2