Baba Ghanoush

A friend of mine shared her recipe after I enjoyed this at a party. Surprisingly simple and awesomely delicious. The key to a good smoky flavor is roasting the eggplants until nice and black.

2 eggplants, about 9 ounces each

1 clove garlic

1 ½ tsp lemon juice

1 TB olive oil

pinch cumin

salt to taste

Roast eggplants on a foil-lined pan in a 500˚ oven until blackened and soft. OR roast on the grill until skins are black. Cut open skin and scoop out the tender flesh and put in food processor. Add remaining ingredients and blend until smooth. Adjust seasonings to taste. Serve with toasted pita.

© Kelly's Cookbook 2017