HL Café’s Baba Ghanoush

  • 2 eggplants
  • Olive oil, as needed
  • 2 Tbsp tahini
  • 1 1/2 tsp finely chopped garlic
  • 1 heaping Tbsp lemon juice
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 Tbsp finely chopped flat leaf parsley

Preheat oven to 400°F and line two baking sheets with parchment paper.  Remove stems from eggplant and cut lengthwise in half.  Rub each half with olive oil until coated and roast until tender, about 30 minutes.  Let cool to room temperature, scoop the flesh out of the eggplants and add to a food processor.  Add remaining ingredients and purée until smooth.

 

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