Baba Ghanouj (Roast Eggplant Purée)-BDS*
2 Lg.eggplant
½ c.lemon juice
¾ c.tahini
2 tbsp minced garlic
¼ c.olive oil
½ tsp cayenne pepper
1 tsp ground cumin
2 tsp salt
2 Tbsp minced parsley

Paprika

Split lengthwise,several incisions; brush c 1 tbsp olive oil.
Place cut-side down & roast @ 450- 20-30 min ,til tender.Cool,scoop flesh & discard skins.
Flesh in a colander,drain 20 min 
Puree c lemon juice,tahini,garlic,salt,cayenne,cumin,parsley & remain olive oil.
Puree.
Season c salt-pepper.Chill,Dust c paprika for color.
Serve c raw veges & toast pita triangles.