Baba Ghannoush (Arabic Dip) - cooking recipe

Ingredients

1 large eggplant
2 crushed garlic cloves
1/2 cup sesame, tahine (100% ground hulled sesame paste)
3 lemons, juice of
salt (to taste)
1 teaspoon cumin
2 tablespoons olive oil
2 tablespoons chopped fresh parsley

Preparation

Cut 1 inch slits in eggplant to prevent from splattering while baking. Bake eggplant at 500 degrees until tender or you can boil for 15-20 minutes.
Split eggplant open and scoop out the inside pulp together with the juice.
Place pulp (with juice) in a food processor and add all the above ingredients except olive oil and parsley.
Blend for about 20 seconds or until you make a smooth and creamy Dip.You can add or salt or lemon juice if desired.
Place Baba Ghannoush in a salad bowl and pour olive oil to cover the top. You can garnish with Parshley and tomato slices if desired.
Baba Ghannoush is best served cold.