Baba Ganoush starts with a whole eggplant, baked until soft, then blended with tahini, pine nuts and herbs. The recipe is from one from my first cookbook, easy to make and delicious to eat still slightly warm from the oven. Serve with lightly toasted pita bread and olives for lunch or as an appetizer.
1 large eggplant
1/2 cup pine nuts or pecans, toasted
1/4 cup finely chopped fresh parsley and or cilantro
3 tablespoons sesame tahini
1 lemon, squeezed into lemon juice
2 garlic cloves, minced and smashed
Sea salt and fresh ground pepper to taste
Preheat the oven to 400* Prick the eggplant a few times with a fork and place on a baking sheet. Bake until the eggplant is soft, and collapses, about 40 minutes. Cool until easy to handle. Scrape the flesh form the skin into a food processor: discard the skin. Add the nuts, parsley and cilantro, tahini, lemon juice, garlic and salt and pepper to taste. Process until smooth. Transfer to a serving bowl. Serve immediately or cover and serve chilled.