Baba Ganoush(From Wings Of Life Cookbook)

• 1 medium eggplant
• 4 or 5 cloves garlic, mashed
• 1 tsp. sea salt
• 1/2 c. tahini
• juice of 1 lemon
• 1/2 c. finely minced fresh parsley
• sprinkle cayenne pepper

1. Prick the whole unpeeled eggplant in a few places with a fork, place it on a baking sheet and broil it about 4 inches from the heat in the oven.
2. Turn it to cook on all sides, until the eggplant is completely collapsed.
3. This takes about 20 minutes. When the eggplant is cool enough to handle, peel off the charred skin.
4. Beat the pulp with a fork until it is smooth or puree in blender.
5. In a separate bowl, mix garlic and salt.
6. Stir in the tahini.
7. With a wooden spoon, beat in the lemon juice.
8. Beat the tahini mixture into the eggplant a little at a time.
9. The mixture should whip up nicely and turn a lighter color.
10. Add the fresh parsley and cayenne pepper.

eggplant, cloves garlic, salt, tahini, lemon, fresh parsley, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=588764 (may not work)