Baba Ghanouj can be purchased in the store, but the fresh version is much tastier.
- 2 lbs. eggplants
- 3 cloves garlic
- 4 tbsp. tahina (sesame paste)
- Juice of two lemons
- 1/2 tsp. ground cumin
- Olive oil
Heat the broiler. Broil the eggplants (be sure to pierce the eggplant in a few places before broiling to avoid eggplant explosions) until charred on all sides and very soft. Remove and place in a paper bag. Once cool, remove skin and mash in colander with a folk, allowing extra juice to seep away. Pour eggplant into a mixing bowl and add garlic, a pinch of salt, tahina and lemon juice. Adjust flavoring to taste.
Place mixture in shallow bowl and lightly drizzle with olive oil. This is best served lukewarm.