Baba Ghanouj or Eggplant Dip

• 1 medium eggplant - Produce
• 1/2 tsp. salt - Aisle 2
• 1-2 cloves garlic, minced - Produce
• 1/4 cup lemon juice - Produce
• 3 tbsp. tahini - Aisle 3
• 1 tbsp. olive oil - Aisle 2
• 1/4 tsp. cumin or chili powder - Herbs & Spices
• 1 tbsp. fresh parsley, snipped with scissors into tiny pieces - Produce

Preheat oven to 375 degrees fahrenheit. Bake eggplant on a cookie sheet for about 45 minutes or until tender. Cool slightly and remove peel. Place pulp in food processor bowl with blade attatchment. Add salt, galric, lemon juice, tahini, oil, and cumin or chili powder, processing until smooth. Pour into serving bowl and let sit about 30 minutes at room temperature. Garnish with parsley just before serving.

Makes 2 or 3 cups