Baba Ghanoush

• 1 large eggplants
• 3 garlic cloves, coarsely chopped
• ¼ cup tahini (sesame paste)
• Juice of 1 large lemon
• Salt
• Extra virgin olive oil
• Chopped parsley

Preheat the oven to 425°F. Slash the eggplant in several places so it won’t explode. Put it in a pan and bake until it’s soft to the point of collapsing and the skin is hardened and charred, 40 to 50 minutes. Let cool for 15 minutes or so. Discard any bitter juices that may collect. Peel off the skin and place the eggplant in a blender. Puree with the garlic and tahini. Season with lemon juice and salt to taste. Mound the puree in a bowl and make a depression in the top with the back of a spoon. Pour olive oil into the hollow and sprinkle with parsley. Serve with pita or crackers.

Yield: 1 1/2 cups