Eggplant Dip (baba ghanoush)

This is one of my favourite middle eastern dips. We enjoy this so much that I started making this at least once a week - much tastier and cheaper than getting them off the racks. Usually served with pita bread but I much prefer eating this with sesame seed crackers.

Had a whole bag of eggplants - got 3 youn'ens earlier from Giant and then couldn't resist getting another bag from an organic shop since they were being sold at rm5 a bag.

Pssst....don't forget to add some cumin, just a bit makes a HUGE difference and so much more yummier and interesting!



Ingredients

eggplants
2 tbsp roasted tahini (sesame seed paste)
3 roasted garlic cloves, crushed
1/2 teaspoon ground cumin
juice and zest of one lemon
pinch of salt (to taste)
pinch of cayenne pepper (to taste)
2 tbsp chopped cilantro

Method

1. Preheat oven to 190 degrees. Poke the washed eggplants with a fork all over and place on a baking sheet.


2. Roast eggplants and garlic (wrap in foil) until skin outside is chared and flesh inside is tender, about 35 min.

3. Scoop flesh out of eggplants and squeeze flesh out from garlic cloves.

4. In a food processor, pulse the eggplants and garlic together until desire texture. Alternatively if you prefer chunkier texture, you can mash them all up with a fork.

5. Stir in rest of ingredients to taste. Cover and refrigerate until you want to serve.

6. Toss in cilantro before serving and a few drops of olive oil.

7. Served traditionally with pita bread or crackers, lavarsh, toast baguette or celery.