Baba Ghanouj

  • 2 med. eggplants
  • 2 Tbs olive oil
  • 1 chopped onion
  • 3-4 cloves garlic, chopped
  • 1/2 cup tahini
  • 1 1/2 Tbs lemon juice
  • 1/2 tsp ground cumin
  • salt and pepper to taste

Cook whole eggplants under broiler, turning occasionally, until charred and collapsed (approx. 20 min). Remove from broiler, cool and remove skin.

Heat oil in a skillet, add onions, cook until translucent.  Add garlic and continue cooking until onions are golden brown.  Combine eggplant, onion and garlic and remaining ingredients in a blender or food processor and blend to a chunky puree.  Serve at room temperature with pita bread.