Baba Ganoush

 

2 eggplants (1½ lbs each)

2 tsp salt

4 Tbsp olive oil

½ cup tahini

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!