Eggplant Dip

Ingredients

• 1-2 globe eggplants
• 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

Directions

1. For the oven method, heat your oven to 400 degrees F. Pierce the eggplants here and there with a fork, slice them lengthwise, and slick the exposed flesh with olive oil, using about 1 Tbsp. Set them on a baking sheet with the cut sides facing down, then roast until they have completely softened, about 35-40 minutes. Take them out of the oven and let them sit for 15 minutes so they are cool enough to handle.
2. For the grilling method, get the grill hot. Prick the eggplants in a few spots with a fork, then coat them with 1 tablespoon of the olive oil. Cook them over high heat, rotating them whenever the skin chars. Transfer the blackened eggplants to a paper bag, seal it, and let them steam inside their skins for 15-20 minutes.
3. Spoon the eggplant flesh into a large bowl and mash it thoroughly with a fork. Add the minced garlic, the remaining olive oil, about 2 Tbsp, the tahini, cumin, 2 Tbsp of the lemon juice, salt, and a pinch of cayenne. Mash again until the dip is fairly smooth but still has a little eggplant texture.
4. Let the baba ganoush come to room temperature, then adjust it with more lemon juice, salt, and cayenne as needed. If you like, drizzle a little olive oil over the top, then finish with the chopped parsley. Serve it with pita bread, crackers, toast, sliced baguette, celery, or cucumber slices.