About the hardest part of making baba ganoush is finding tahini. That’s to say, this dish is very simple to make.

• 2 big globe eggplants
• 3 Tbsp extra virgin olive oil
• 3 Tbsp tahini
• 3 or 4 cloves of finely grated garlic paste
• Juice of 1 lemon (I didn’t have any and used 2 limes instead)
• 1 teaspoon of (Kosher) salt
• cayenne pepper
• 1/2 cup cilantro
• 1 teaspoon of ground cumin
• 1/2 teaspoon of cinnamon

Prick the surface of the eggplants all around with a fork.  Under the broiler, char the eggplant for 20 minutes on each side.  You want it to be shriveled and mushy.

In a vessel big enough to mix the baba ganoush,  (I love saying that, baba ganoush), throw together all the dry ingredients: salt, cayenne (to taste), cumin, cinnamon.

Then scoop in the tahini, add the chopped cilantro, garlic paste, and olive oil.  I forgot the olive oil this time but it tasted delicious anyway.  To make up for it, I poured it over the top to keep it from drying out.

Mix it all together and there you go!

It’s great with pita bread, crackers, by itself.

I got this recipe from Pioneerwoman.com and Simplyrecipes.com and just changed it a bit combining both of their ideas.

So in making this dish, I learned something new.  Pyrex glass, though heat proof, isn’t broiler proof.  I laid two eggplants in a Pyrex dish and the broiler shattered it.  Luckily, the eggplants were unscathed.  It just made cleaning the broiler a big pain in the butt.  I think at least once a month, I’m cleaning up glass in the kitchen.  I’ve broken so many dishes, jars, whatever left and right I’m kinda’ getting good at cleaning up glass now.  That’s how I make more space in the cabinets and fridge.  I break shit.