Baba Ganoush

A middle eastern staple, baba ganoush is made from freshly baked eggplant combined with tahini, which is made with sesame seeds. You can eat it on crackers and/or vegetables or just spoon it into your mouth from the bowl. INGREDIENTS 1 large firm Eggplant

1⁄2 cup Tahini 3 Cloves Garlic 1 Lemon 1 tbsp Olive Oil 1⁄2 tsp Cumin 1⁄4 tsp Salt 10- 15 Olives (optional)

1) Preheat the oven to 400 degrees

2) Cut the eggplant in half and bake at 350 degrees in the oven for about 20 minutes or more as it needs to be soft.

3) Bake or grill the eggplant until it’s skin has blackened, blistered, and the fresh is soft.

4) Remove the eggplant from the oven or grill, and let it cool.

5) Peel o the eggplant’s skin and throw it away.

6) Place the peeled & cooked eggplant into a bowl.

7) Mash the peeled & cooked eggplant with a fork until it’s a paste.

8) Add the salt, tahini, garlic, lemon juice and cumin to the mash, and mix gently.

9) Sprinkle the spread with parsley, and if you would like olives place a few in the spread at this time.