Roasted Garlic Baba Ganoush
Enjoy this great Middle Eastern dish as an appetizer with pita chips, fresh veggies or crackers.
1 medium eggplant
4-5 cloves roasted garlic
1/2 cup roasted onion
2 T tahini
juice from one lemon, about 1/3 cup
1/2 cup chopped fresh parsley
1/8 tsp cumin
1/2 tsp salt
3-4 T olive oil
Preheat the oven to 375.
Douse the onion in olive oil. Place in a baking dish. Cut a bit of the top of the garlic bulb, drizzle with olive oil and either place in a garlic roaster, small baking dish with a lid or in foil. Place onion and garlic in the oven.
On a gas stove*, turn on the burner and place the eggplant directly over the flame. Using tongs to turn it, char the skin until it is black. Cut the eggplant in half lengthwise and place face down in the baking dish with the onions. Bake for 20-30 minutes, or until very soft.
Remove the eggplant from the baking dish and let it cool in a bowl. When it is cool to the touch, peel off the charred skin and squeeze out the excess liquid.
Remove the garlic and onion from the oven when they are soft -- total baking time: 45-60 minutes. Peel or squeeze out 4-5 cloves.
Add all of the ingredients to a food processor and pulse until pureed.
Spread on a serving plate and drizzle 1-2 tablespoons of olive oil on top. Serve with pita bread or crackers.
*If you don't have a gas stove, broil or grill the eggplant until the skin is charred.