Authentic Baba Ganoush

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1. 1Step 1: Roast the eggplant. Roasting over an open flame produces a richer smoky flavor. Place the roasted eggplant pulp into a bowl with half of the smoky cooking liquid. Discard the skin and reserve the remaining cooking liquid. Let the eggplant return to room temperature.
2. 2Step 2: Add tahini, garlic, fresh lemon juice, cumin, salt, cayenne pepper, and 1 tbsp extra virgin olive oil to the bowl. Use a fork and/or spoon to mash together the mixture, using firm pressure to break up the tahini paste, roasted garlic, and any stringiness of the eggplant. Mix until well combined. Note: I don't recommend using a food processor here; the texture is most authentic when using a fork to mash. Taste the dip. Add additional tahini, lemon juice, salt, or cayenne pepper, if desired. The cayenne is extremely spicy, so add with care.
3. 3Step 3: Drizzle with olive oil, if desired - just a small amount will do. Garnish with fresh parsley, if desired. Serve as a dip with pita bread, crackers, or chips. If you prefer a cold dip, chill in the refrigerator prior to garnish. Store refrigerated in an airtight container.