Eggplant Dip (Baba Ghanouj)

Ingredients

2 globe eggplants (about 2 lbs)
3 Tbsp extra virgin olive oil
2 Tbsp roasted tahini (sesame paste)
1 garlic clove, finely chopped
1/2 teaspoon ground cumin
Juice of one lemon - about 2 1/2 tablespoons
3/4 teaspoon salt
Cayenne pepper
1 Tbsp chopped cilantro

Method

1 Preheat oven to 375°F. Cut the eggplant in half lengthwise and brush the cut sides lightly with olive oil. Place on a baking sheet, cut side down, and roast until very tender, about 35 minutes. Place the eggplant in a colander to drain and cool for 15 minutes, then scoop the flesh out of the skin.

2 Combine the eggplant, remaining olive oil (about 2 Tbsp), tahini, garlic, cumin, 2 Tbsp of the lemon juice, the salt, and a pinch of cayenne in the work bowl of a food processor. Pulse until the eggplant is somewhat smooth but retains some of its texture.

3 Allow the baba ghanouj to sit for an hour at room temperature, then season to taste with additional lemon juice, salt, and cayenne. Toss in cilantro and serve.

Serves four. Served traditionally with pita bread, and can also be served with crackers, toast, sliced baguette or celery.