Fire-Roasted Baba Ganoush

For this recipe you’ll need:

• 1 medium-size eggplant
• 1 clove garlic
• 1/4 cup fresh lemon juice
• 2 tablespoons tahini
• 1/2 teaspoon ground cumin
• 1/4 to 1/2 teaspoon smoky paprika
• 1/4 to 1/2 cup extra virgin olive oil
• 1/2 cup fresh parsley, rough chopped
• Salt and pepper to taste
• Dried sumac powder, for garnish
•  Pita chips, for serving

Directions:

1. Heat a gas or charcoal grill over medium-high heat.  
2. Poke the flesh of the eggplant a few times with a paring knife or with the tines of a fork, and set over direct heat. Cook the eggplant, turning as needed, until the skin is charred and blackened and the flesh of the eggplant has softened. Tip: If you’re using a charcoal grill, you can place the whole eggplant directly in the coals to char the skin. Allow the eggplant to cool a bit.
3. Cut the charred eggplant in half, and use a spoon to remove the flesh. Discard the skin.
4. With the food processor running, drop in the clove of garlic and process until minced. Add the grilled eggplant, lemon juice, tahini, cumin, smoky paprika, olive oil, parsley, salt and pepper. Puree until smooth.  
5. Transfer the baba ganoush to a bowl, drizzle with olive oil and sprinkle with sumac.
6. Serve at room temperature with pita chips.