Eggplant Dip (Lebanese Baba Ghanoush)

Baba ganoush, a traditional Lebanese appetizer recipe, is a delicious eggplant dip made with tahini, garlic and lemon. Drizzle with olive oil and serve with warm pita bread.

2 large eggplants
⅓ cup tahini
¼ cup lemon juice, freshly squeezed (~ 2 lemons)
2 cloves garlic, halved
1 tsp.cumin
1 tsp. sea salt
¼ tsp. ground cayenne

Garnish (Optional):
pinenuts, toasted
fresh parsley, mincedh
extra-virgin olive oil, drizzled
pita bread

Pre-heat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Pierce eggplant with a knife 7-8 times all around the skin.

Optional Step for Added Flavour: While oven is pre-heating, carefully char the eggplant on top of an open stovetop flame using metal tongs. Rotate the eggplant ever 30 seconds for a total of 3-4 minutes or until it starts to get smoky on the outside.

Roast the eggplants in the oven for 30-40 minutes then remove from oven until cool enough to handle. Cut into large chunks and place into a large food processor.
Add tahini, lemon juice, garlic, salt, cumin and cayenne to the eggplant in the food processor then purée until smooth and creamy.

Pour into a large serving platter then garnish with pine nuts, parsley and olive oil if you wish.

Serve with warm pita or naan bread.

Makes 8 (¼ cup) servings.

Cook's Notes: While I prefer to keep the skin on the eggplant for the added nutrients and fiber, feel free to scoop the flesh out of the skin before puréeing.