Baba Ganoush Dip
Pita chips are the perfect accompaniment to this flavorful dip that originates from the Middle East.
1 large eggplant
4 cloves garlic, crushed
1 teaspoon cumin
1 teaspoon crushed red pepper flakes
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1 lemon, juiced
2 tablespoons tahini (sesame seed paste)
1 tablespoon olive oil
2 tablespoons flat leaf parsley
Yield: 1 cup
1. Preheat oven to 400 degrees F. Pierce the eggplant several times with a fork, wrap in aluminum foil and bake for 40-45 minutes until the eggplant is soft and wrinkly.
2. Place in a colander over a bowl to drain any juices (about 20 minutes).
3. Peel the skin, and chop coarsely. Place in a food processor with all other ingredients, and pulse to desired consistency. Season with salt and pepper to taste. Serve with baked pita bread or chips.