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Baba Ghanoush
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| 2 medium | eggplants |
| 1/4 cup | tahini |
| 1/4 cup | lemon juice |
| 2 cloves | garlic, minced |
| 1/4 tsp | cumin |
| Salt to taste | |
| 1 tbsp | olive oil |
| 1 tbsp | parsley, chopped |
| 1/8 tsp | paprika |
Prick the eggplants a few times with a fork. Place on baking sheet and bake in a preheated 400 oven until really tender, about 30-40 mins.
Cut eggplants open, scoop out the flesh and puree in food processor along with tahini, lemon juice, garlic, cumin and salt.
Serve garnished with olive oil, parsley and paprika.
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