The Best in the world Babaganoush!

If you've never had babaganoush, it's got a very similar flavor profile to hummus, but it is a lot lighter in calories. Serve it the same way you would hummus, with crackers, sandwich spread, vegetable dip or even thin it out with oil, vinegar and water for a salad dressing.

• 1 large eggplant
• 1/4 cup tahini, plus more as needed
• 3 garlic cloves, minced
• 1/4 cup fresh lemon juice, plus more as needed
• 1 pinch ground cumin
• salt, to taste
• 1 tablespoon extra virgin olive oil
• 2 teaspoons honey (optional: I feel like the honey helps round out the bitterness)
  
• 1 tablespoon chopped fresh flat-leaf parsley
• 1/4 cup brine-cured black olives, such as kalamata

• Prepare a medium-hot fire in a charcoal grill.

• Preheat an oven to 375°F.

• Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.

• Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.

• Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. (I cut my eggplant into quarters to cook more evenly)
  

• Remove from the oven, let cool slightly, and peel off and discard the skin.

• Place the eggplant flesh in a bowl.

• Using a fork, mash the eggplant to a paste.

• Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice, the cumin , the optional honey and mix well.

• Season with salt, then taste and add more tahini and/or lemon juice, if needed.

• Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.

• Drizzle the olive oil over the top and sprinkle with the parsley.

• Place the olives around the sides.

• Serve at room temperature.