Baba Ganouj

1 large or a few smaller eggplants
2-4 tablespoons tahini
Juice of 1 lemon
1-2 cloves garlic
salt to taste
cumin, if desired (I hate it, so I leave it out)

Cut the stem off the eggplant, prick it all over with a fork, and put
into a 400F oven on a cookie sheet. Turn occasionally, and take it out
when it's pretty soft and the skin is starting to blacken (I'd say about
30 minutes or so).
Halve the eggplant and scoop the flesh into your blender container (or
food processor -- I use an immersion blender). Process with remaining
ingredients until it's as smooth as you like it. Chill and serve
drizzled with olive oil. I like it on pita or other flatbread.

serene


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