Baba Ghannoush (Arabic Dip)

• 1 large eggplant
• 2 crushed garlic cloves
• 1/2 cup sesame, tahine (100% ground hulled sesame paste)
• 3 lemons, juice of
• salt (to taste)
• 1 teaspoon cumin
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley

1. Cut 1 inch slits in eggplant to prevent from splattering while baking. Bake eggplant at 500 degrees until tender or you can boil for 15-20 minutes.
2. Split eggplant open and scoop out the inside pulp together with the juice.
3. Place pulp (with juice) in a food processor and add all the above ingredients except olive oil and parsley.
4. Blend for about 20 seconds or until you make a smooth and creamy Dip.You can add or salt or lemon juice if desired.
5. Place Baba Ghannoush in a salad bowl and pour olive oil to cover the top. You can garnish with Parshley and tomato slices if desired.
6. Baba Ghannoush is best served cold.

eggplant, garlic, sesame, lemons, salt, cumin, olive oil, parsley

Taken from www.food.com/recipe/baba-ghannoush-arabic-dip-202578 (may not work)