Baba Ganouj (Tangy Eggplant Dip)

• 2 each eggplant
• 2 tablespoons tahini (sesame paste)
• 2 each garlic cloves pressed
• 1 each lemon juice
• 2 tablespoons parsley leaves fresh, chopped, optional
• 1/2 teaspoon salt
• 1 x black pepper to taste

1. Preheat oven to 300 degrees.
2. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes).
3. Let cool and scoop out insides and mash with a fork.
4. Add remaining ingredients and mix well.
5. Makes 4 to 6 sandwiches or serves 6 to 8 as a dip.

eggplant, tahini, garlic, lemon juice, parsley, salt, black pepper

Taken from recipeland.com/recipe/v/baba-ganouj-tangy-eggplant-dip-2367 (may not work)