Baba Ghanoush

Ingredients:

• 1 large eggplant

• 1/4 C tahini, plus more as needed

• 3 cloves garlic, minced

• 1/4 C fresh lemon juice (about 2 lemons)

• 1 pinch ground cumin

• salt, to taste

• 1 tbls EVOO

• 1 tbls chopped fresh flat-leaf parsley

Directions:

1. Prepare a medium-hot fire in a charcoal grill.

2. Preheat your oven to 375 degrees F.

3. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.

4. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.

5. Transfer the eggplant to a baking sheet and bake until very soft, about 15-20 minutes.

6. Remove from the oven, let cool slightly, and peel off and discard the skin.

7. Place the eggplant flesh in a bowl. mash it with a fork into a paste. Or you can put it in the food processor and pulse lightly.

8. Add the tahini, garlic, lemon juice and cumin. Mix well.

9. Season with salt, then taste and add more tahini and or lemon juice if needed.

10. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.

11. Drizzle the EVOO over the top and sprinkle with parsley.

12. Serve with pita and olives.

This is a really healthy snack packed with flavor and fiber. Share it with your vegan friends!

#eggplant #snack #dip