Baba Ganoush – Roasted Eggplant Dip

eggplants fresh polka dot hen produce
Eggplants come in all shapes and sizes.

2lbs Eggplant, sliced in half lengthwise

1/4C Tahini (sesame paste)

1/4C Lemon juice 

3 Garlic cloves, minced

1 pinch ground Cumin

Salt to taste

Broil the eggplant, turning often, until the skin blackens and blisters and the flesh just begins to feel soft, 10 -15 minutes. Charring improves the flavour.

Bake the eggplant at 375 until very soft, 15 – 20 minutes more. 

Let cool slightly, and scrape the flesh from skin.

Using a fork, mash the eggplant into a paste. (Using a food processor will give you a smoother but less traditional product.)

Add the remaining ingredients and mix well. Taste and add more tahini, lemon juice and/or salt if needed to balance the flavour.

Serve at room temperature drizzled with olive oil.