Baba Ganoush

 

2 eggplants (1 lbs each)

2 tsp salt

4 Tbsp olive oil

cup tahini

cup lemon juice

3 cloves garlic

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 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!