Baba Ganoush

Ingredients:

• 1 to 2 globe eggplants (totaling 2 pounds or 900g)

• 3 tablespoons extra virgin olive oil

• 2 to 3 tablespoon roasted tahini (sesame paste)

• 1 to 2 garlic cloves (more or less depending on how garlicky you want it to taste), finely chopped or grated

• ½ teaspoon ground cumin

• Juice of 1 lemon, about 2.5 tablespoons

• Sea salt and cayenne pepper to taste

• 1 tablespoon chopped parsley

Directions:

• Roast the eggplant:

• Preheat oven to 400 degrees F. Cut the eggplants in half lengthwise and brush the sides lightly with olive oil.

• Place cut side down on a baking sheet, and roast for about 40 minutes. Remove from oven and allow to rest for 15 minutes.

• You can also cook on the grill, until tender, for about 15-20 minutes.

• Scoop out and mash:

• Scoop the eggplant out of the skin and mash well with a fork or gently blitz in a food processor, leaving some texture. Discard the skin.

• Add the garlic, olive oil, tahini, lemon and seasoning.

• Mash well and season to taste. 

• Transfer baba ganouch to a serving bowl and top with olive oil, parsley and paprika or sesame seeds.

• Serve with pita bread, crackers, toast, celery or cucumber slices.