Baba Ghanoush

Hand-chopped baba ghanoush

• How do you like your baba ghanoush? Pureed or hand-chopped? This recipe has directions for both.
• Once you roast the eggplant, this is a quick recipe -- especially if you use your food processor; hand chopping will take a little longer.
• Baba ghanoush can be used as an appetizer or a sandwich filling. 
• For more flavor, start with whole cumin seeds. Toast them in a dry skillet, and then grind them in a mortar and pestle.

1 eggplant
¼ cup tahini

1-3 garlic cloves, crushed
Lemon juice from ½ lemon
Salt, to taste
1/8 teaspoon cayenne
½ teaspoon cumin powder
1½ teaspoon olive oil (optional)
Black sesame seeds (optional)

• Preheat oven to 400°. Line a jelly roll pan with aluminum foil.
• Place eggplant on pan and make holes in the skin with a fork. Roast it for 30-40 minutes, or until soft. Remove from oven. Let cool and then peel off the skin.
• Decide if you want to puree or chop the eggplant. 
• To puree, place in a food processor: eggplant flesh, garlic, tahini, and lemon juice, in a blender or food processor. Whirl until smooth. Season with salt, cayenne, and cumin to taste. 
• If you prefer the texture of chopped baba ghanoush, just chop the eggplant flesh and then mix in the other ingredients except for the olive oil.
• Transfer mixture to a serving bowl. Slowly drizzle with olive oil. Refrigerate for 3 hours before serving. Garnish with black sesame seeds (optional).