Babaganouj

This pureed eggplant salad has Midle Eastern origin; each region with its own variation.

2 large eggplants

1/2 cup sesame tahini

1/4 tsp cumin

1 garlic clove

(to taste) salt

• Place whole, unpeeled eggplants in a baking dish and bake at 400°F for about 40 minutes or until completely soft. Remove from oven and cool.
• Cut eggplants in half, then, using a spoon, scrape the seed row out and discard. Be careful not to waste the juices.
• Remove the flesh from the skins.
• Add all other ingredients together with eggplant and juices. Place in a food processor and puree.
• Pulsing the food processor will create a pulpier version.
• Makes a great dip for chips, crudites or pita wedges.