Baba Ghannouj

A Middle-Eastern eggplant dip. Serve with pita bread.

• 2 large eggplant
• 2 medium zucchini (optional)
• 2 garlic bulbs (bulbs, not cloves!)
• 2 large onions
• 1/4 c. sesame seeds
• 2 t. cumin seeds
• 3 T. lemon juice
• 1 t. salt
• 4 T. olive oil

1. Slice eggplant and zucchini in half, quarter onion, and leave garlic whole.
2. Coat eggplant, zucchini, garlic, and onions with olive oil and roast them in the oven at 400 for about 45 minutes.
3. Pan-toast cumin seeds and sesame seeds until they pop.
4. Combine all ingredients in a food processor or blender.