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1
Randomly prick eggplants with a fork.
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2
Rub eggplants with 1 Tablespoon of olive oil, put them on a foil-lined jelly roll pan (with edges) and bake in a 375 degrees oven for 45 minutes, rotating them every 15 minutes.
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3
While eggplants bake, lightly brown 1/4 cup pine nuts in a heavy-ish non-oiled pan over medium-high heat.
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4
Once the pine nuts start to brown, remove them immediately from the pan and place into a bowl to cool.
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5
After the eggplants are cooked and cooled, slice them in half and scoop the pulp into a food processor.
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6
Pulse it a few times until eggplant is evenly chopped.
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7
Add 1/4 cup tahini, the juice from 2 lemons, 4 cloves minced garlic, 1 teaspoon of ground cumin, 1 teaspoon of salt, three shakes (or more to taste) of pepper sauce and 1 tablespoon of extra virgin olive oil.
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8
Pulse the mixture a couple of times in the food processor to combine eggplant and spices.
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9
Put the Baba Ganoush into a serving dish and serve at room temperature or refrigerate and serve cold.
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10
Just before serving, garnish dip with roasted pine nuts, chopped cilantro (optional) and drizzle with the remaining one tablespoon of olive oil.
