Baba Ghanoush

For two plates:

• 2 eggplants (preferably more round than oblong)
• 2 chilis
• Handfull of parsley, no stems
• 3 tablespoons of tahini (sesame seed sauce)
• 1 lemon
• 1 teaspoon of ground cumin
• 1 teaspoon of salt

1. Cook the eggplants in the oven at 200 degrees Celsius (approx. 392 degrees Farenheit) for 45 minutes.

2. Let the eggplants cool and then peel them.

3. Mash the eggplants with a fork (or in a food processor).

4. Chop the chilis and the parsley and add it to the mashed eggplants.

5. Add tahini, lemin juice, cumin, and salt.

6. Spread the dip on two plates.

7. Pour olive oil on top and serve with pita bread.