Baba Ghanoush
makes about 2.5 cups
2 pounds globe eggplant (about 2)
1/4 cup tahini
1 teaspoon salt
3 Tablespoons lemon juice
2 garlic cloves, roughly chopped
1/8 teaspoon chili powder
1/8 teaspoon ground cumin
optional garnishes: extra-virgin olive oil, minced fresh parsley, toasted sesame seeds
Preheat oven to 500 degrees. Cover a large baking sheet with parchment paper. Poke both eggplants a few times with a fork and place on the baking sheet. Bake for 40-50 minutes, until the eggplants are soft. Allow to cool.
Place the tahini, salt, lemon juice, garlic, chili powder, and cumin in the bowl of a food processor. Scoop the roasted eggplant pulp out of the skin and place in colander to drain extra moisture for a few minutes. Place it in the food processor with the rest of the ingredients and puree to your desired consistency.
Spread the baba ghanoush on a plate or in a shallow bowl and drizzle with olive oil, parsley, and sesame seeds. Serve with raw veggies and olives. Tastes best at room temperature, but should be stored in the fridge.
