Name: Baba Ganoush – Roasted Eggplant Humus
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Greek
Ingredients: 4 small or 2 large eggplants; 2 cloves garlic; 1/2-1 whole lemon to taste (depends how lemony you like it); 2 Tbsp tahini (sesame seed paste); 2 Tbsp olive oil; 1/4 tsp cumin; 1/4-1/2 tsp sea salt to taste

4 small or 2 large eggplants
2 cloves garlic
1/2-1 whole lemon to taste (depends how lemony you like it)
2 Tbsp tahini (sesame seed paste)
2 Tbsp olive oil
1/4 tsp cumin
1/4-1/2 tsp sea salt to taste

Rub the eggplants with 1 tbsp olive oil and roast them at 350º for 30 min
* If raw garlic tends to give you heartburn, roast the cloves in their peels too
Let cool until you can pull the peels off, they should come easy
Drop the flesh into a blender or food processor
Add garlic cloves, lemon, tahini, and spices
Blend until smooth
Wait till the end to add olive oil, especially if it is extra virgin, and blend lightly
*over blending EVOO can make a bitter taste because of the polyphenols
Serve with fresh veggies or refrigerate for up to 5 days