Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 large | Eggplant, unpeeled, about 1 lb |
| 1 large | Clove garlic, peeled and crushed |
| 2 tablespoons | Tahini (sesame paste) |
| ½ \N | Lemon or to taste , juice of |
| \N \N | Salt to taste |
| \N \N | Garnishes: |
| 3 tablespoons | Olive oil |
| \N \N | Pita bread cut into wedges |
| \N \N | Chopped parsley |
Using a fork, poke the eggplant at least a dozen times. Place on a bking sheet and broil on all sides about 4 to 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 mintues. Cut the eggplant in half lengthwise, and scoop out the soft insides, discarding the browned peel. In a bowl mash the eggplant and the remaining ingredients, except the garnishes, with a fork. Do not use a food processor or blender as you do not want too smooth a paste. Serve on a plate with the oilve 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.
From: Strawberry Girl