Smoky and garlicky Baba Ganoush

Whenever my eyes spot some pita bread, before I can even reach out to pick it up....my mind's already debating whether to make hummus or baba ganoush to go with it! More often than not, baba ganoush takes a backseat to its more popular cousin. But this time I also spotted some beautifully plump eggplants.....so my decision was much quicker!

I just love fresh pita bread with a garlicky middle eastern dip! Although hummus is always a favorite with everyone.....baba ganoush makes for a good change sometimes. I especially love its smoky flavour when the eggplant is charred on an open flame. That's why I always prefer this method over baking it. And while most people prefer mashing the soft pulp to make the dip in a more authentic style...I like to use my food processor! Let me explain why! Normally I am all for making things the authentic way. But in this case, I feel that using a food processor makes the dip much more creamy and smooth...which I love! So that's my excuse!      

To serve 4 as an appetizer: 

1 large eggplant

2 tbsp tahini

2 cloves garlic

2 tbsp olive oil

1 tsp cumin powder

1tsp salt

juice of 1 lemon

1 tbsp chopped parsley

Prick the eggplant all over lightly with a fork. This helps in getting that smoky flavor. Then cook it over a medium flame until it is charred completely. Let it cool for a bit. 

Split the eggplant down the middle and remove the pulp. In a food processor, beat the tahini and lemon juice. Then add the remaining ingredients (save 1 tbsp olive oil and half the parsley). Beat until you get the desired consistency.

Garnish with the remaining parsley and olive oil. Serve with warm and fluffy pita bread.

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