50 subsitutes for margarine: number 3!!

#3: Baba ganoush, the best patê/dip ever, in my humble eggplant lover opinion.

Eggplants are a vital part of arab/jewish cultures. This dish comes from Israel, and the recipe below comes from: http://theshiksa.com/2011/06/22/classic-baba-ghanoush/

Ingredients:

• 2 medium eggplants (about 3 lbs. total), roasted
• 1/3 cup tahini (from light seeds, not "dark tahini")
• 3 roasted garlic cloves (or 1 clove raw garlic, crushed)
• 2 fresh lemons, juiced (or more to taste)
• 1/2 tsp cumin
• 1/2 tsp salt, or more to taste
• Pinch of cayenne pepper
• 2 tbsp minced fresh parsley (for garnish)
• Paprika (for garnish)
• Extra virgin olive oil

First step: Preheat the oven on the max temperature. Slice the eggplants in half long-wise and place them face down on a tray. Bake for half an hour, or until the eggplant pulp is loose.

Second step: Scoop the eggplant pulp with the juice and put it in a bowl. Let cool down to room temperature.

Third step: Add tahini, garlic, lemon juice, cumin, salt, pepper and olive oil. 

Fourth step:Mix and mash together the patê until it is smooth and not stringy.

Add paprika and parsley. Spread on pita bread or any type of bread (or in my case here, rice cakes). Enjoy!