Baba Ghanouj

Serves 4.

This is a traditional Middle Eastern recipe for baba ghanouj, a thick but light spread that is delicious as a dip for pita bread or vegetables or for as a filling in a sandwich.

Ingredients

3 tablespoons extra virgin olive oil
1-1/2 pounds eggplant
1/4 cup pine nuts
1/4-1/2 cup fresh lemon juice (about 1 large lemon)
1/3 cup tahini
1 - 2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3 tablespoons chopped fresh cilantro or parsley

Method

Preheat oven to 375 degrees.

Rub 1 tablespoon of the oil over eggplants and place them on a baking sheet. Roast turning once
or twice, until very soft, 30 - 45 minutes, depending on size.

Meanwhile, toast the pine nuts in a dry, heavy cast iron skillet over high heat until they
become fragrant and start to brown in spots. Transfer to a dish to cool.

Cut the roasted eggplant in half and scoop out the flesh puree or finely chop it.

Transfer to a bowl.

Add lemon juice, tahini, garlic cumin, salt, cayenne and the remaining 2 T of olive oil.
Mix until well combined.

Transfer to serving bowl and garnish with fresh herbs and pine nuts.