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Title: Baba Ghanouj

2 - large eggplants
8 - cloves garlic, 6 left whole, 2 finely chopped
1 1/2 T olive oil
2 t cumin seeds
1/4 C sesame tahini
4 T lemon juice
1/4 t ground cumin
1/4 t cayenne
0 - salt and pepper to taste
2 T fresh parsley, chopped

Preheat the oven to 450° F. Pierce the eggplant in several places with the tines of a fork. Rub the eggplant with whole garlic with 1/2 tablespoon of the oil. Place the eggplant and garlic on an ungreased baking sheet. Roast for 5 minutes and turn the garlic. Roast for another 5 minutes and remove the garlic; set aside. Continue cooking the eggplant, turning frequently with tongs, for 15-25 minutes more, or until the skin is blackened and the insides are soft. Remove from oven.

Stem the eggplants. Cut each eggplant in half lengthwise and drain, cut-side down. Meanwhile, toast the cumin seeds until fragrant.

When the eggplant is cool enough to handle, strip away and discard the skin. Transfer to a food processor. Mash the roasted garlic with a fork and add to the eggplant; pulse until just combined. Add the raw garlic, remaining oil, tahini, lemon juice, ground cumin, cayenne, salt, and pepper; pulse until thoroughly combined.

Transfer to a serving bowl and add the toasted cumin seeds and the parsley, mixing well to combine. Let stand for 30 minutes at room temperature to allow the flavors to blend.

From Mediterranean Vegan Kitchen
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