Baba Ganoush

Preheat oven to 425ºF.

Slice eggplant in half, score the skin side and sprinkle with coarsely ground salt for 20–30 minutes. Wipe any moisture off with paper towels. Drizzle both sides with about 1 tablespoon olive oil and bake skin side down on a baking sheet for 35–40 minutes or until very tender.

Scrape the guts out and into a food processor. Add tahini paste, 2 tablespoons olive oil, lemon juice, garlic, Greek yogurt, cayenne pepper and ground cumin. Pulse several times to combine and mince the garlic. Stir in 1 1/2 tablespoons chopped fresh parsley and salt to taste. For best results, refrigerate for several hours.

Before serving, top with remaining 1 tablespoon extra virgin olive oil and 1/2 tablespoon fresh chopped parsley. Serve with warm pita bread or crisp vegetables like celery, bell peppers, carrots or cucumbers.

Note: If you do not have a food processor, you can mix vigorously with a fork. Just be sure to mince the garlic.