Baba ghanoush has a deliciously smoky and nutty taste and a creamy texture and is a great way to "hide" eggplant for reluctant eggplant eaters. Serve it with wedges of warm pita bread.
• Dice 2 large eggplants into large cubes. Place in a bowl; stir in 2 teaspoons salt. (Eggplants can be bitter; salting helps rid them of the bitter taste.) Set aside for 20 minutes.
• Rinse salted cubed eggplant; pat dry with paper towels.
• Heat 6 tablespoons olive oil in a pan over medium heat. Fry eggplant until golden brown, adding more oil, if necessary.
• Remove from heat and let cool. Place in a serving bowl.
• Slice 2 mild green chillies into strips and add to bowl. Combine 3 tablespoons lemon juice, 1 teaspoon ground cumin, salt and pepper. Stir into salad.
• Serve with pita bread and tomatoes.
Tahini is a paste made from ground sesame seeds. It is a key ingredient in hummus and other Middle Eastern recipes . Tahini is available from delicatessens and health food stores and is sold both salted and unsalted. Once opened, it will keep in a sealed jar in the refrigerator for several weeks.