Gary Ganoush

• 1 lb fresh eggplant
• 1 tablespoon pine nuts, finely chopped
• 12 lemon, juiced
• 1 pinch herb-seasoned salt
• 1 pinch kala jeera, crushed
• 1 teaspoon grapeseed oil

1. Preheat the oven to 400 degrees.
2. You should use a whole eggplant, roughly one pound in weight.
3. Cut several slits into the eggplant with a knife.
4. Put it in a 8x8 baking dish and roast it for 60 minutes, or until the skin has browned and it begins to flatten on itself.
5. Remove it from the oven, and let cool for a few minutes.
6. Scoop the meat out of the eggplant, and put it in a colander.
7. Make sure there is no skin in the colander; it will add a bitter flavor.
8. Squeeze all the excess moisture out of the eggplant meat.
9. Put it in a food processor with the rest of the ingredients.
10. Blend until smooth.

fresh eggplant, pine nuts, lemon, salt, kala jeera, grapeseed oil

Taken from www.food.com/recipe/gary-ganoush-463603 (may not work)