Baba Ghanouj

adapted from: http://www.newitalianrecipes.com/baba-ghanouj.html

2 large eggplants
2 tbsp olive oil
1 large onion, minced
4 garlic cloves, thinly sliced
2 tbsp ground coriander
1 tbsp ground cumin
1 tsp salt
1 tsp ground pepper
1/4 cup roasted red peppers from jar, chopped
5 tbsp tahini
2 tbsp brown rice vinegar
4 tbsp lemon juice
1/4 cup cilantro, for garnish
additional olive oil, for garnish

Makes 3-4 cups (a lot!)

• Prick the surface of the eggplants. Bake at 450F for 45 minutes, turning every 10 minutes.
   
• Cool the eggplant for 10-15 minutes.
   
• While the eggplant is cooling, saute the onion and garlic in the olive oil for 5 minutes, until soft. Add the salt, pepper, cumin and coriander and cook for another minute. Add the roasted red pepper, tahini, vinegar, and lemon juice, and cook for another minute. Set aside to cool.
   
• Peel the eggplants, discarding the skin and the seeds.
   
• Blend the onion mixture in a blender until smooth. Add the cooled eggplant flesh and puree fully.
   
• Cool, and serve, garnished with olive oil and chopped cilantro.
   

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