• 2 medium eggplants (roasted, see below)
• 2 TBS tahini (sesame paste)
• 1/4 cup lemon juice
• 4-6 roasted garlic cloves
• 1/2 tsp ground cumin
• 1/2 teaspoon salt
• 1/4 cup chopped parsley leaves
• 1 TBS olive oil

What to do with the Stuff :

Roast Eggplants & Garlic as follows;
Line a baking sheet with aluminum foil
Place eggplants onto the baking sheet and prick in several places using a fork

Broil eggplants 3-4 minutes on all sides

The skin will darken a little, this is a good thing, it adds depth to the flavors of the Baba Ghanoush
Turn broiler off, and heat oven to 375 degrees F

Roast garlic & eggplants 25 to 30 minutes, put in ziplock baggie, or put in bowl cover a bowl with saran wrap

Cool 15-20 minutes until easily handled
In another bowl, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl with a fork

Split the eggplants, and scrape out flesh and add to the tahini mixture
Mix eggplant into tahini mixture with a fork until smooth with some texture remaining

Cool to room temperature then stir in parsley, refrigerate for 2-3 hrs.

Serve with homemade Turkish Pide’ bread ( recipe to be posted)

Tahini:
Tahini is a paste make from ground sesame seeds.
Tahini is sold in most grocery stores

Turkish Pide bread:

In next posted recipe

SIMPLE and easy oven crisped Pita Chips:
Cut whole wheat pita bread into wedges. Put on baking sheet,  bake @ 375 F until lightly browned ( 8-10 min)