courtesy of Tori Avey

Baba ghanoush is healthy, gluten free, vegan, all natural and so delicious. Pair with pita bread, crackers or chips for a mouth-watering appetizer that your guests will love.

Ingredients
2 medium eggplants (about 3 lbs. total), roasted
1/3 cup tahini from light seeds, not \"dark tahini\"
3 cloves garlic roasted (or 1 raw, crushed)
2 whole fresh lemons, juiced or more to taste
1/2 tsp cumin
1/2 tsp salt or more to taste
Pinch cayenne pepper
Extra virgin olive oil
Fresh parsley for garnish (optional); you can also top with a sprinkle of paprika or smoked paprika

Method

1. Roast the eggplant. You will find that roasting over an open flame (if possible) will produce richer smoky flavor. Place the roasted eggplant pulp into a bowl with half of the smoky cooking liquid. Discard the skin and reserve the remaining cooking liquid. Let the eggplant return to room temperature.
2. Add tahini, garlic, fresh lemon juice, cumin, salt, cayenne pepper and 1 tbsp extra virgin olive oil to the bowl. Use a fork and/or spoon to mash together the mixture, using firm pressure to break up the tahini paste, roasted garlic, and any stringiness of the eggplant. Mix until well combined. Note- I don\'t recommend using a food processor here, the texture is most authentic when using a fork to mash.
3. Put the ingredients in a bowl and taste.
4. Add additional tahini, lemon juice, salt or cayenne pepper, if desired. The cayenne is extremely spicy, so add with care.
5. Drizzle with olive oil, if desired - just a small amount will do. Garnish with fresh parsley, if desired. Serve as a dip with pita bread, crackers or chips. If you prefer a cold dip, chill in the refrigerator prior to garnish. Store refrigerated in an airtight container.