Babaganoush

A fantastic alternative to a traditional hummus, opting for grilled and blended eggplant in lieu of garbanzo beans for a fantastic appetizer or quick bite. Serve with my baked whole wheat pita chips, or as a spread on a whole wheat sandwich with heirloom tomatoes, sprouts, cucumber, sliced kalamata olives, romaine lettuce, finely sliced red onion, avocado and whole grain mustard for an amazing sandwich.

Ingredients
1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice (add more if needed)
1 pinch ground cumin
Salt and freshly ground pepper, to taste
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup kalamata olives, chopped

Preparation
Prepare a medium-hot fire grill.
Preheat an oven to 375 degrees
Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft for 10 to 15 minutes.
Transfer the eggplant to a baking sheet and bake in the oven until very soft for approximately 15 to 20 minutes.
Remove from the oven, let cool slightly, and peel off and discard the skin.
Place the eggplant flesh in a bowl.
Using a fork, mash the eggplant to a paste.
Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
Season with salt, then taste and add more tahini and/or lemon juice, if needed.
Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
Drizzle the olive oil over the top and sprinkle with the parsley.
Garnish the baba ganoush with the chopped kalamata olives.
Serve at room temperature.