BABA GANOUSH:

• 1 eggplant
• 2 ts Kosher salt
• 1/3 cup olive oil
• 1 ts cumin
• 1 knob ginger, grated
• 3 tb organic tahini
• 1 lemon, juiced
• 3 sprig cilantro, chopped
• 2 clove garlic, crushed
• S+P to taste

METHOD:

1. Cut the eggplant lengthwise, poke holes with a fork, then sprinkle salt all over the flesh.
2. Let stand for 15 minutes, then pat dry.
3. Roast in the oven flesh side down on a greased pan for 30-35 minutes.
4. Scoop the guts out into a mixing bowl, add cumin and garlic.
5. Mix vigorously with a fork. (You can also add all the ingredients into a food processor.)
6. Add all the other items, then season to taste with S+P.
7. Serve with chopped vegetables and pita bread.

Yield: 2 cups

Shelf Life: 5 days