So if you haven't had or heard of Baba Ganoush before, you're probably just thinking "what a weird name"... So for today, I'll just call it "Eggplant Dip". It's great with Pita bread, crackers, a vegetable platter, or whatever you want. Try it with your favorite flat-bread and diced tomatoes... ( I've come up with a new recipe for flat-bread which I'll post soon.)
1 large eggplant, about 1 1/2 pounds
1 teaspoon salt (or to taste)
2 cloves garlic (or to taste)1/4 cup lemon juice (or to taste)
3 tablespoons tahini (or to taste)
1 tablespoon olive oil (optional)
Preheat oven to 425 F. With a fork, punch a bunch of holes in the eggplant and place it on a baking dish or sheet. Cook for about 45 minutes, until the eggplant is all sunken in. Remove from the heat and let it cool until you can peel it without burning yourself. Peel and put it in a food processor. Add the salt, garlic, lemon juice, and tahini, and process until it’s smooth. Sprinkle with cumin, and serve.