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Baba Ghanouj
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Source: Meiterranean Cookbook
| 3 large | eggplant |
| 2 | garlic cloves, crushed |
| 3 | lemons, juiced |
| 2/3 cup | tahini |
| salt | |
| 1 teaspoon | ground cumin |
| 6 | black olives |
Broil the eggplant under a hot grill for 20 minutes, turing them regularly unitl the skin is blackened and blistered all over. Cover with a clean dish towel for 10 minutes, then peel off the skin. Squeeze the eggplant flesh to remove the bitter juices
Using a food processor or blender, puree the eggplant with the garlic, lemon juice, tahini, salt, and cumin. Cheack the balance of flavors-you may need to add more lemon juice or salt. Garnish with olives and serve
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