Baba Ganoush

• 4 Eggplants

• 1/2 cup Tahini

• Lime Juice (4 Limes)

• salt to taste

• 1 tspn cumin powder

• handful of cilantro leaves

• 4 cloves of garlic

• Olive Oil generous amount

Oil the eggplants and roast them over open flame turning them often on side to side. Turn frequently until deflated and the skin is evenly charred. Remove from heat using tongs and place it in a bowl and cover with lid. Let it cool down for 30 mins. Peel off the charred skin. Reserve the liquid. Chop the flesh and put in a blender roasted eggplant chopped, garlic cloves, tahini and blend to a smooth paste. Pour to a serving bowl and drizzle with generous dose of olive oil and decorate with cilantro leaves. Enjoy with some warm pita breads or just as is. Its heavenly!

Happy cooking and Happy eating!