Eggplant Dip (Baba Ghanouj)

Prep time: 10 minutes
Cook time: 1 hour
Yield: Serves 4-8

INGREDIENTS
1-2 globe eggplants (totaling 2 lbs)
3 Tbsp extra virgin olive oil
2-3 Tbsp roasted tahini (sesame paste)
1-2 garlic cloves finely chopped
1 teaspoon ground cumin
Juice of one lemon - about 2 1/2 tablespoons
Salt and cayenne pepper to taste
1 Tbsp chopped parsley

METHOD
1a Oven method Preheat oven to 400F. Poke the eggplants
in several places with the tines of a fork. Cut the
eggplants in half lengthwise and brush the cut sides
lightly with olive oil (about 1 Tbsp). Place on a
baking sheet, cut side down, and roast until very tender,
about 35-40 minutes. Remove from oven and allow to cool
for 15 minutes.

1b Grilling method Preheat grill. Poke the eggplants in
a few places with a fork, then rub the eggplants with 1
tablespoon of the olive oil. Grill over high heat,
turning as each side blackens. Put the charred eggplants
in a paper bag, close the bag and let the eggplants steam
in their skins for 15-20 minutes.

2 Scoop the eggplant flesh into a large bowl and mash well
with a fork. Combine the eggplant, minced garlic, remaining
olive oil (about 2 Tbsp), tahini, garlic, cumin, 2 Tbsp of
the lemon juice, the salt, and a pinch of cayenne. Mash well.
You want the mixture to be somewhat smooth but still retaining
some of the eggplant's texture.

3 Allow the baba ghanouj to cool to room temperature, then
season to taste with additional lemon juice, salt, and cayenne.
If you want, swirl a little olive oil on the top. Sprinkle with
fresh chopped parsley.

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