Baba Ganoush

 Baba Ganoush

Ingredients 

2 eggplants

1/4 cup sour yogurt

1/4 cup Tahini

2 tbsp lime juice

1/3 tsp Lime zest 

1 tsp chili powder 

1 tsp sumac 

2 tbsp diced jalapeños

1/2 cup diced tomatoes 

1/4 cup parsley, finely chopped 

1/4 cup cilantro, finely chopped 

Pine nuts (optional) 

Olive oil 

Salt

Procedure 

Apply oil  to the eggplants and roast on stove top. The skin should char well, and should start separating from the pulp. (Line your stove top so that you can catch all the eggplant juices, and the stove top doesn’t need a lot of cleaning).  Let cool for 10 minute. Peel skin and keep the pulp aside. 

In a small sauté pan, take 1 tbsp olive oil and sauté’ jalapeños. If you don’t like your food spicy, deseed the jalapeño before dicing it. Set aside.  Next, in 1 tbsp olive oil, sauté some pine nuts. Set aside. 

In a large bowl, using a fork mix the eggplant pulp, yogurt, tahini sauce, salt, lime juice, lime zest, sumac and jalapeños. Mix well. Toss in the tomatoes, parsley and cilantro. Mix Gently.  Garnish with pine-nuts, parsley and olive oil. 

Enjoy with Pita bread.