Eggplant dip or baba ghanouj is delicious. Eggplants are known for their unique color, taste and texture. Sample the most popular black variety and taste the Indian, Italian, Japanese, Thai and zebra versions. My favorites are the long, thin eggplants from Asia.
2 to 4 eggplants, about 2 cups
1 teaspoon cumin seeds
2 cloves of garlic, minced
1 lemon, juiced and strained
1/4 cup olive oil
1/4 cup parsley
1/4 cup tahini
1 teaspoon pepper
1 teaspoon salt
Preheat the oven to 350° F and set the rack in the middle. Prepare a shallow baking sheet with a foil lining.
Wash the eggplants and pat dry. Poke with a knife in several places and place on a shallow baking sheet. Roast until tender, about 30 to 40 minutes. Remove from the oven and cool.
Remove the peels when the eggplant is cool. Some eggplant varieties with softer skins may not need to be peeled. Place the eggplant in a food processor. Add the cumin, garlic, lemon juice, olive oil, parsley, tahini, pepper and salt. Pulse a few times, keeping the texture on the chunky side.
Place in a food storage container and let marinade in the refrigerator for a few hours before serving. Serve with crudités, or pita bread.