Baba Ghanouj

Similar to hummus, baba ghanouj is a dip that is best eaten with pita bread - or, let me make it more emphatically clear, pita is a necessary component to the baba ghanouj experience.  Without it, one might otherwise feel as though they were eating Middle Eastern baby food.

Perhaps because my mood was not in just the right place for such a thing, I didn't exactly take to it as I have some other new edibles.  Despite its fair flavor and list of ingredients I would typically enjoy, the dip just did not strike a notable chord.  I suppose I am just the chickpea, hummus-eating type...and, that's okay.

Ingredients:

• 3 large eggplants
• 3/4 cup tahini
• 1/2 cup lemon juice
• 2 tsp. minced garlic
• 1 tsp. cumin
• pinch of cayenne
• 1 tsp. salt
• Garnish with black olive, parsley and olive oil

Instructions:

1. Broil or barbecue the eggplants, turning often, until the skin is blackened and blistered, about 20 minutes.  Let them cool for about 10 minutes and then peel the skin from the eggplant.  Optionally, bake the eggplants in an oven set for 350 degrees for about 45 minutes.
2. Cool eggplants for about 10 minutes, the cut the eggplants lengthwise and scoop out the meat.
3. Puree the eggplant and all other ingredients in a blender or food processor. 
4. Transfer to a serving dish and garnish, if desired.

(The original recipe came from this site: http://recipes.wikia.com/wiki/Baba_Ghanouj_from_Jordan)