Grilled Middle Eastern Baba Ghanoush

Ingredients

• 2 medium eggplants 
• 1 handful flat-leaf parsley fresh coarsely chopped
• 4  garlic cloves coarsely chopped
• 0.5 teaspoon ground cumin 
• 1  juice of lemon juiced
• 8 servings kosher salt and pepper black freshly ground
• 0.5 cup olive oil extra-virgin
• 2 tablespoons roasted pistachios chopped for garnish
• 8 servings pita bread for dipping cut into wedges,
• 0.3 cup tahini (sesame seed paste)

Equipment

• food processor
• bowl
• oven
• grill
• grill pan

Directions

1. Pierce the eggplants in a few places with a fork, so steam has somewhere to go when you cook them.
2. For a smoky flavor that will add depth to the finished dish, grill the eggplants on a very hot, oiled grill pan (or barbecue) until the skins are wrinkled and black, and the eggplants shriveled and soft; turning often. (If you prefer, roast the eggplants in a preheated 400 degree F oven for 30 minutes.)
3. When the eggplants are cool enough to handle, split them open and scoop out the flesh, discarding the skin and as many seeds as possible.
4. In a food processor, combine the garlic, tahini, lemon juice and parsley; puree until smooth.
5. Add the eggplant flesh; season with cumin, salt, and pepper; pulse several times to make a thick, coarse puree.
6. Pour in the oil and pulse again to incorporate. Taste and adjust seasoning, as needed.
7. Pour into a serving bowl and garnish with chopped pistachios.
8. Serve with pita wedges for dipping.