This is one of my favorite appetizers. There are many varieties of Baba Ganouj, but this is my recipe that I enjoy and serve in my home, and for events. It is very light, and not strong flavored. This will yield about 2 cups, or maybe a little more, depending on how big your eggplant (or aubergine) is. It can be served with sliced baguette, pita bread, toast points, or crackers. Here we go…..
2 eggplants, roasted in a shallow pan, with a little water, in a 400 degree oven for about 45 minutes, cooled, and peeled
1/3 cup extra virgin olive oil (you can use vegetable oil, if fasting) )(plus a little for sprinkling on top as a garnish)
1 teaspoon sea salt
fresh cracked pepper
pinch of cumin powder (plus a little for sprinkling on top as a garnish)
1/4 lemon juice (plus a little for sprinkling on top as a garnish)
1 tablespoon chopped fresh parsley (plus a little for sprinkling on top as a garnish)
4 or 5 cloves garlic, minced
Place all ingredients in a food processor or blender, and blend until smooth. If a little thick, add a teaspoon of water, or oil, at a time. Garnish as you please. That’s it !!! Enjoy !!!