baba ghananj

• 3 clove of garlic
• 1 large eggplant
• 3 tbsp cumin
• 1/3 cup extra virgin olive oil
• 1/4 cup lemon juice
• 1 tsp fresh chopped flat leaf parsley
• 3 tbsp tahini ( sesame seed paste)

1. Rinse and cut eggplant in half brush cut sides with olive oil, Pierce eggplant to allow steam to xscape bake uncovered for 35 minutes or until soft
2. Once cool enough to handle, scoop out the flesh of the eggplant into a food processor or heavy duty blender
3. Add the three cloves of garlic, all of the lemon juice, all but one teaspoon of the cumin, all of the tahini to the eggplant in the food processor.
4. Blend until smooth about 2 minutes
5. Once mixture is blended well pour or scoop into a container swirling in a well type pattern.
6. Drizzle mixture with remaining olive oil and cumin chop and sprinkle the top with the fresh parsley serve at room temperature
7. Great as a dip with any type of raw vegetable but most commonly served with pita bread

clove of garlic, eggplant, cumin, extra virgin olive oil, lemon juice, flat leaf parsley, tahini

Taken from cookpad.com/us/recipes/354006-baba-ghananj (may not work)