Roasted Eggplant Spread

A compilation of variations on the classic Baba Ghanoush. I’ve taken all of my favorite additions and made them into one cohesive dish that at this point has maybe strayed too far from the original to call it by it’s proper name.

Take three medium sized eggplant, pierce them a few times with a knife and roast them in the broiler (or on the grill.) Turn them every ten minutes or so until they are charred to black all over- this gives the dish it’s characteristic smokey flavor. Let them cool slightly, peel the skins and then cover them let them steam for about an hour or until fully cooled. De-stem them and put them in the food processor seeds and all.  Add to this a small piece of raw garlic (or a few pieces of roasted if you have it on hand) 1/3 cup of olive oil, one teaspoon of salt, the juice of one small lemon, a generous two tablespoons of tahini, then add two tablespoons or more of yogurt. Taste for seasoning, and add a good sprinkling of cumin. Serve garnished with more cumin, or another seasoning of your choice. I like to use Aleppo Pepper or Sumac if I have it on hand and a little chopped parsley or mint.