Baba Ganoush

This is basically “hummus, but with eggplant”.

• 2 medium eggplant (about 2 pounds)
• 1/4 cup tahini (directions on how to make your own under the techniques tag)
• 1/4 cup lemon juice
• 2-3 (or more) garlic cloves, finely minced
• 1/4 tsp ground cumin
• 1/2 tsp kosher salt
• 2 Tbs fresh parsley, chopped (or 1 tsp parsley flake)
• 1 tsp olive oil, optional

Make sure your top rack is in the middle of the oven, then turn on the broiler. Prick the eggplants with a fork a few times. Cover the surface of a baking pan with aluminum foil, then place the eggplants upon it and broil them in the oven for 2 minutes. Turn every 2 minutes with some tongs until all the sides of the eggplant have had a chance.

Turn the oven to bake at 375 degrees F and leave the eggplants in until very soft- 25-30 minutes. Remove from oven and let cool for 10-15 minutes until cool enough to handle.

While it bakes, combine the tahini, lemon juice, garlic, cumin, and salt in a bowl and set aside (if you end up using dried parsley, add here so it can hydrate).

Once the eggplants are cool enough, split them open with a knife and scoop out the flesh into a sieve. Press out any extra liquid and discard it.

Inspect the flesh for any stray bits of charred skin that might have gotten away, then mash the flesh. Stir it in with the rest of the ingredients. Let cool to room temperature. Add fresh parsley (if using) and a drizzle of olive oil.

Serve with pita chips, naan bread, or veggies. May be stored in an airtight container in the fridge for up to 5 days.