Lebanese Baba Ghanoush

Photo: flickr user Tracy Hunter

Ingredients

1 pound lrg Eggplant, unpeeled, about 1

1 lrg Clove garlic, opeeled and crushed

2 tablespoons Tahini (sesame paste)

1/2 Lemon, juice of, or to taste

Salt to taste

3 tablespoons Olive oil

Pita bread, cut into wedges

Chopped parsley

Preparation

Using a fork, poke the eggplant at least a dozen times. Place on a baking sheet and broil on all sides, about 4 - 5 inches from the source of heat.

Turn often until the eggplant is browned nicely all over. Total time will be about 45 minutes.

Remove the eggplant from the broiler and allow to cool for a few minutes.

Cut the eggplant in half lengthwise and scoop out soft insides, discarding the brown ed peel. In a bowl, mash the eggplant and the remaining ingredients, except the garnishes, with a fork. Do not use food processor or blender, as you do not wanbt too smoth a paste.Serve on a plate with the olive oil and parsley sprinkled over the top. Guests dip the bread wedges into the Baba Ghanoush and go directly to heaven without passing go.

Serves 4 - 6 as an appetizer.