baba ghananj

Directions

1. 1
   Rinse and cut eggplant in half brush cut sides with olive oil, Pierce eggplant to allow steam to xscape bake uncovered for 35 minutes or until soft
2. 2
   Once cool enough to handle, scoop out the flesh of the eggplant into a food processor or heavy duty blender
3. 3
   Add the three cloves of garlic, all of the lemon juice, all but one teaspoon of the cumin, all of the tahini to the eggplant in the food processor.
4. 4
   Blend until smooth about 2 minutes
5. 5
   Once mixture is blended well pour or scoop into a container swirling in a well type pattern.
6. 6
   Drizzle mixture with remaining olive oil and cumin chop and sprinkle the top with the fresh parsley serve at room temperature
7. 7
   Great as a dip with any type of raw vegetable but most commonly served with pita bread