Baba-ghanouj
Ingredients
3 large eggplants
3/4 cup tahini
1/2 cup lemon juice
2 teaspoons minced garlic
1 teaspoon cumin
A generous pinch of cayenne
1 teaspoon sea salt
Method
1. Bake the eggplants in a 350°F oven for about 1 hour or until tender. Don’t forget to pierce each vegetable several times beforehand unless you want exploding eggplant all over your oven. Cool for about 10 minutes, then peel, or scoop out the flesh. If you peeled you can also squeeze out excess liquid.
2. Puree the eggplant and all other ingredients in a blender or food processor.
3. Transfer to a serving dish and chill if desired. Serve with pita bread wedges, radishes and green onions.
This recipe makes 3-4 cups which soon vanishes with a big family but you can either reduce amount made or freeze the remainder for another time.