Eggplant Spread (Baba Ghanou) Recipe

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Makes 6 to 8 servings.

2 lg. eggplants
2 garlic cloves, crushed
1/4 C lemon juice
1/2 C tahini
3/4 t salt
1/2 t ground cumin
1/4 C chopped parsley

Place eggplants under a hot broiler for 20 minutes, turning them regularly until the skin is blistered all over. Place eggplants in a paper bag for 10 minutes.

Peel off the charred eggplant skin. Squeeze the eggplants to remove the bitter juices. Transfer eggplant pulp to food processor or blender and puree with the garlic, lemon juice, tahini, salt, cumin and parsley. Taste to adjust seasoning, adding more lemon juice or salt if necessary.

Serve at room temperature with good bread or crackers. Keeps well and may be frozen.

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