Baba Ganoush

Preheat oven to 200°C. Place eggplant whole on baking tray. Bake for 30 minutes or until soft and wrinkled.
Slice eggplant open, using a spoon remove flesh, place into food processor. Discard eggplant skins.
Add oil, lemon juice, tahini, garlic and cumin and blend until smooth.
Serve with fresh vegetables and crackers.

If kept in a sealed container this dip will keep refrigerated for 3-4 days.
Tahini is a paste made from sesame seeds. It is readily available in health food stores and supermarkets.

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