INGREDIENTS
1
globe eggplants (totaling 2 lbs)
3 tbsp
extra virgin olive oil
2 tbsp
roasted tahini (sesame paste)
1
garlic cloves (more or less depending on how garlicky you want your baba ghanouj to be), finely chopped
1 tsp
ground cumin
Juice of one lemon - about 2 1/2 tablespoons
Salt and cayenne pepper
1 tbsp
chopped parsley