Baba Ganoush

2 eggplants (1½ lbs each)

2 tsp salt

4 Tbsp olive oil

½ cup tahini

⅓ cup lemon juice

3 cloves garlic

½ tsp pepper

1 to 2 tsp ground cumin

Water as necessary

Chopped parsley

Olive oil for drizzling

Pita bread or pita chips for dipping

· Preheat oven to 400 degrees

· Wash and cut eggplants in half lengthwise – do not peel

· Using ½ of the salt, spread salt on cut side of eggplants

· Dip eggplants into 4 Tbsp olive oil

· Place eggplant cut side down on a cookie sheet

· Bake at 400° for 45 minutes to 1 hour or until eggplants are shriveled and golden brown on the bottom

· Let eggplants cool

· Peel off the skin and place the flesh in a blender or food processor

· Add the remaining ingredients

· Process until smooth and chill for several hours

· Place in a bowl or plate with chopped parsley and drizzled oil on top

· Serve chilled with pita chips or bread

Makes a nice veggie dip or sandwich!