Baba Ganoush, Toddler Version
1 medium eggplant (approx. 1 pound)
1/4 cup tahini
1 1/2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
zest from one medium lemon
1 1/2 teaspoons ground cumin
1/2 teaspoon molasses, optional
kosher salt to taste
Preheat oven to 400F.
Remove top of eggplant and cut lengthwise. Rub cut side with grapeseed oil and sprinkle with kosher salt. Roast for 20-25 minutes, until eggplant is very soft. Remove from oven and cool slightly.
Because we did not char the eggplant skin, there is no need to remove it prior to blending.
Place all ingredients into a food processor and process until smooth.
Serve with whole wheat pitas sliced into wedges, as a dip for veggies, or as a spread on a sandwich.