This is a great way to use eggplant. As Kris says in the original post, this recipe really does get better after some time in the fridge.
Simply Recipes / Field of Greens Baba Ghanouj (with changes)
From Cheap Healthy Good
6 servings – heaping ½ cup each
Adapted from Simply Recipes and Field of Greens.
2 globe eggplants (about 2 lbs)
2 Tbsp extra virgin olive oil
2 Tbsp roasted tahini (sesame paste)
1 garlic clove, finely chopped
1/2 teaspoon ground cumin
Juice of one lemon – about 2 1/2 tablespoons
3/4 teaspoon salt
¼ cup chopped parsley
1) Preheat oven to 375°F. Line a cookie sheet with aluminum foil.
2) Slice eggplant in half lengthwise. Brush cut surfaces with a little olive oil. Place on cookie sheet, cut side down. Roast about 35 minutes or until extremely tender, which you can tell by testing it with a knife. Drain eggplant for 15 minutes in a colander, then scrape meat out of the skin.
3) Dump eggplant, 1 tablespoon olive oil, tahini, garlic, cumin, 2 tablespoons lemon juice, salt, and a dash o’ cayenne into a food processor. Pulse a few times. The dip should smooth out a bit, but there should still be chunks of eggplant.
4) Let the dip sit overnight in the fridge. Before serving, season to taste with lemon juice, salt, and red pepper. Gently stir in parsley. Serve.