Spicy Green Baba Ganoush

• 1 eggplant
• 6 cloves garlic minced
• 2 tablespoons extra-virgin olive oil
• 4 tablespoons lemon juice
• 1/4 teaspoon salt
• 1 dash cayenne pepper
• 1 dash celery salt
• ground cumin Sprinkle of
• 1/2 cup finely chopped fresh parsley alternatively, you can use about 1 tsp ground coriande

1. Pre-heat oven to 350 F, and cover a cookie sheet with tin foil.
2. Wash and slice eggplant in half from top to bottom. Place cut face down on a prepared cookie sheet, and prick little holes all over the skin with a knife. Bake for about 30-35 minutes, until the skin starts to look wrinkly and has a brownish tint. The eggplant will also look like it's starting to cave in slightly.
3. In a bowl, mix all of the other ingredients. Set aside.
4. When the eggplant is finished cooking, allow to cool for about 5 minutes. Then turn the eggplant over onto the skin side, and sprinkle the inside lightly with salt. Allow to cool for another 5 minutes.
5. Using a spoon, scoop the innards of the eggplant out into the bowl with the other ingredients and stir well.
6. Toss everything into the blender, and blend on a slow speed until the mixture has reached a smooth consistency.
7. Chill for about 15 minutes prior to serving, and garnish with a sprig of parsley. This dip is best served with pita bread, crackers, or even as a vegetable dip

eggplant, garlic, extravirgin olive oil, lemon juice, salt, cayenne pepper, celery salt, ground cumin, parsley

Taken from www.yummly.com/recipe/Spicy-Green-Baba-Ganoush-1671800 (may not work)