Baba Gannoujh -- Middle Eastern Eggplant Spread

• 400 g Japanese eggplants (about 3 medium)
• 1/3 cup onion
• 1/4 cup parsley (preferably flat leaf)
• 1/4 cup lemon juice (or juice of 1 lemon)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon tahini (aka sesame paste)
• 1 teaspoon garlic
• 1 teaspoon dried oregano or 1 tablespoon fresh oregano
• salt, to taste
• pepper, to taste

1. Preheat oven to 400u0b0F and prepare a baking dish that will accommodate the eggplant with cooking spray.
2. Halve each eggplant lengthwise, sprinkle with salt, and place cut side down in the baking dish; spray skin with cooking spray, then roast until tender when pierced, about 20-25 minutes.
3. Place all ingredients in the bowl of your food processor fitted with the steel blade, and blend until smooth.

japanese eggplants, onion, parsley, lemon juice, extra virgin olive oil, tahini, garlic, oregano, salt, pepper

Taken from www.food.com/recipe/baba-gannoujh-middle-eastern-eggplant-spread-100197 (may not work)