Baba Ghanoush (Middle Eastern)

Another Middle Eastern Dish, this recipe comes from Marlena Spieler, Jewish Cooking. London: Hermes House, 2003, p. 70.

1 large or 2 medium aubergines

2-4 cloves garlic, chopped

6-10 tablespoons tahini

juice of a lemon, or to taste

¼ teaspoon ground cumin, or to taste

salt

extra virgin olive oil, for drizzling

coriander leaves, hot pepper sauce, olives and/or pickled cucumbers and bell peppers

pita

• Roast and peel the aubergines, saving any juices.
• Chop the aubergines finely by hand, or pure in a food processor
• Stir in reserved juice.
• Add the garlic and tahini to the aubergine and stir until smooth.
• Stir in the lemon juice, which will thicken the mixture. (If mixture becomes too thick, add 1-2 tablespoons water, or more lemon juice.)
• Season with cumin and salt to taste.
• Spoon the mixture into a serving dish and garnish with fresh coriander, hot pepper sauce, olives, pickled cucumbers and peppers.
• Serve at room temperature with pita bread.