EGYPT
Baba ghanoush INGREDIENTS 2 large eggplants Juice of 1 lemon 1 tbsp ground cumin 1 garlic clove, chopped 1 ½ tbsp olive oil Salt and pepper, to taste 1 tbsp finely chopped parsley 1 cup tahina, if desired
METHOD Char eggplants over gas flames until soft, turning frequently with tongs until the juices begin to ooze out, then allow to cool. Alternatively, you can bake the eggplants in a 425°F oven for 30 minutes. Peel the eggplants and let them drain in a sieve. Purée the eggplant in a food processor with the lemon juice, ground cumin, garlic clove, olive oil, tahina (optional) and salt and pepper to taste. Spoon into a serving dish and garnish with olive oil and whole olives.
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