BABAGANOUSH

2 globe eggplants

3 Tbsp. olive oil

2 Tbsp. roasted tahini (sesame paste found in the peanut butter aisle) 

1 lg. garlic clove pressed or minced finely

1/2 tsp. ground cumin

Juice of 1 lemon

3/4 tsp. salt

pinch cayenne pepper

1 Tbsp. chopped fresh parsley

METHOD:

Preheat oven to 375. Lay eggplant on a baking sheet or aluminum foil and roast until soft and tender about 45 minutes. Scoop out the flesh discarding the seeds.

In a food processor, combine the eggplant, olive oil, tahini, garlic, cumin, lemon juice, salt, cayenne pepper. Pulse til the eggplant is somewhat smooth but retains some texture.

Place into a bowl and let sit for about 1 hour at room temperature then adjust seasonings adding more lemone juice or salt as needed.  

Add chopped parsley and serve.