Baba ganoush (eggplant hummus)
This recipe is from Recipezaar
Ingredients
1 large or 2 medium eggplants
1/4 cup tahini, plus more as needed
1-3 garlic cloves, minced
1/4 cup fresh lemon juice
1 pinch ground cumin
salt, to taste
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup black olives
Directions
1. Prick the eggplant with a fork in several places and heat it in the oven in low heat for about 25 min, or until the skin blackens and blisters and the flesh just begins to feel soft.
2. Remove from the oven, let cool slightly, and peel off and discard the skin.
3. Place the eggplant flesh in a bowl.
4. Using a fork or food processor, mash the eggplant to a paste.
5. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
6. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
7. Drizzle the olive oil over the top and sprinkle with the parsley.
8. Place the olives around the sides.
9. Serve at room temperature.
