Baba Ghannouj (Eggplant and Tahini )

Ingredients

1 large eggplant

1/4 cup fresh lemon juice

4-5 tablespoons tahini

2 cloves garlic

1 1/2 teaspoons of salt

1/4 cup fin chopped fresh parsley

Instructions

Remove green leafy part around stem of the eggplant but do not remove the stem. Place in a hot oven 450 degrees about 15 to 20 minutes or until soft. Allow to cool. Carefully remove the skin while holding the stem. Mash the pulp thoroughly with a fork or you may use a food processor. Gradually beat in the lemon juice alternately with the tahini. Crush the garlic with salt and mix into a paste. Blend the garlic/salt mixture into the eggplant mixture. Adjust salt to taste. Best way to eat: Pour mixture into shallow serving dishes and garnish with chopped parsley. Serve with pita bread, fresh or toasted. Has a unique smoky eggplant flavor. A wonderful addition to any party or dinner table. Will keep 4 days refrigerated Servings: one appetizer dish Cooking time: 20 minutes