Babaganush

Ingredients

1. 2 medium small ripe eggplats
2. 2 tbsns Raw Tahini 
3. 1 clove garlic
4. 1/2 tsn cumin
5. 1/2 tsn coriander
6. Pinch of salt
7. Pinch pepper
8. Juice of 1/2 lemon
9. Optional Zaatar nd sumac. 

Directions

• Prepare the eggplant.  There are three ways that you can get that burnt, smoky flavor.
• First:- Preheat your oven to 500 F,  place eggplant into the baking pan on top of parchment paper and pierce the skin in a few places. Roast until the eggplant becomes soft and the skin blisters
• Second:- Grill the eggplant on the outside grill.
• Third – the one that works best for me, but a little messy:- If you have a gas range or cook top. Line the area around the burner with aluminum foil, because the eggplant will release a lot of juice. Place the eggplant on the grid with a medium -high flame and cook turning around until the flesh is very soft and the skin turns black and blistered.
• Place the eggplant in the colander with a weight on top (a plate topped with a saucepan filled with water works for me) to drain most of the liquid.
• After about 15 minutes of draining, peel the skin off the eggplant.
• Add eggplant, tahini, garlic and lemon juice into a food processor fitted with an “S” blade and pulse to the desired consistency
• Add spices, mix, taste. Adjut to ypu taste.
• Enjoy with fresh veggies, on top a pita, on a sandwich.  Possibilities are endless.