Classic Baba Ghanoush

• 2 whole Medium Eggplants (about 3 Pounds Total)
• 13 cups Tahini (from Light Seeds, Not "dark Tahini")
• 3 whole Roasted Garlic Cloves (or 1 Clove Raw Garlic, Crushed)
• 2 whole Fresh Lemons, Juiced (or More To Taste)
• 1/2 teaspoons Cumin
• 1/2 teaspoons Salt (or More To Taste)
• 1 pinch Cayenne Pepper
• 1 Tablespoon Extra Virgin Olive Oil, Plus Extra For Drizzling
• Optional Garnish: Fresh Minced Parsley And Paprika, To Sprinkle

1. The first step is to roast your eggplant.
2. I like to do this over an open flame, either on a grill or over a gas range flame, but you can also roast it in your oven.
3. Here is the process:
4. Wash and dry eggplant.
5. Pierce it a few times with a fork to vent.
6. Wrap the eggplant generously with aluminum foil cover it completely with at least 3 layers.
7. Make sure all sides are closed tightly.
8. Place foil-covered eggplant on top of the gas range grate or grill over the open flame.
9. On my gas stove, I usually turn the flame a little higher than medium.
10. Allow eggplant to roast over the flame for 15-30 minutes, giving it a quarter turn every 5 minutes as it cooks.
11. The larger the eggplant, the longer it will take to roast.
12. Smaller eggplants (like Japanese eggplants) will roast more quickly.
13. Dont worry about going too long the tough outer skin of the eggplant and the foil will protect the flesh inside from burning.
14. Once the eggplant is very tender and collapsing, remove from heat with tongs and set aside.
15. Careful, the tin foil will be extremely hot!
16. Allow to cool inside the tin foil for a few minutes.
17. Then unwrap the eggplant carefully (there will be hot steam inside).
18. Slice the eggplant open.
19. Remove pulp from roasted eggplant and place it into a bowl along with some of the smoky roasting liquid.
20. Allow it to cool to room temperature.
21. If you do not have a gas range or grill, you can roast the eggplant in the oven.
22. Preheat your oven broiler on the hottest (maximum) setting.
23. Lightly grease a baking sheet with olive oil.
24. Wash and dry eggplant, then slice it in half lengthwise.
25. Place eggplant halves flesh-side down (so the flat cut side is directly against the baking sheet).
26. Roast under the broiler for 15-30 minutes until the eggplant halves are charred and beginning to collapse.
27. The larger the eggplant, the longer it will take to roast.
28. Smaller eggplants (like Japanese eggplants) will roast more quickly.
29. Remove from oven.
30. Check the eggplant flesh to make sure it is soft, roasted, and caramelized throughout.
31. If any parts looked light-colored or undercooked, return to the oven to roast for a few minutes longer.
32. Scoop out the roasted pulpy flesh from each half and place it in a bowl along with some of the smoky roasting liquid.
33. Discard the charred skin.
34. Once the eggplant flesh has cooled to room temperature, add tahini, garlic, fresh lemon juice, cumin, salt, cayenne pepper and 1 Tablespoon of extra virgin olive oil to the bowl.
35. Use a fork and/or spoon to mash together the mixture, using firm pressure to break up the tahini paste, roasted garlic, and any stringiness of the eggplant.
36. Mix until well combined.
37. Taste the dip.
38. Add additional tahini, lemon juice, salt or cayenne pepper, if desired.
39. The cayenne is extremely spicy, so add with care.
40. Drizzle the surface of the dip lightly with extra virgin olive oil.
41. Sprinkle with paprika and fresh minced parsley to garnish.
42. Serve as a dip with pita bread, crackers or chips.
43. If you prefer a cold dip, chill in the refrigerator prior to garnish.
44. Store refrigerated in an airtight container.

eggplants, tahini, garlic, fresh lemons, cumin, salt, cayenne pepper, olive oil, parsley

Taken from tastykitchen.com/recipes/appetizers-and-snacks/classic-baba-ghanoush/ (may not work)