Preheat oven to 425 F. Cut the eggplant in half lengthwise (through the stem) and place it cut side down on a baking sheet lined with parchment paper or a silicone baking liner. Cook for about 30 minutes, until the eggplant is soft and sunken in.
Remove from the oven and let it cool just enough so that you can handle it. Holding the stem end, with a pot holder if necessary, scrape the flesh out of the skin into a blender or food processor. Add all remaining ingredients except cumin and process until it’s almost smooth. Scrape into a serving dish, sprinkle the top with cumin, and serve warm or refrigerate and serve cold.
To make pita pizzas, simply cut pita bread into wedges, spread with warm baba ganoush, and top with your favorite pizza toppings. Place on a baking sheet and bake at 400F for 5-10 minutes, until bread and toppings are hot. I sprinkled mine with sliced spinach after they came out of the oven.Makes about 2 cups, depending on the exact size of the eggplant. Serves 4 as a main dish but more as an appetizer.