Baba Ghannuj (Eggplant Appetizer)

• 1 large eggplant
• 1 garlic cloves crushed
• 1 teaspoon salt
• 1/4 cup tahini (sesame paste) sesame seed paste
• 2 tablespoons water
• 1/4 cup lemon juice or lime juice
• lemon wedges, or lime
• parsley leaves for garnish
• olive oil, extra-virgin for drizzling

1. Set oven to 375F (190C) Wash eggplant and remove stem.
2. Pierce with a fork 4 to 6 times.
3. Place in baking dish.
4. Bake for 45 minutes or until tender.
5. Remove from oven and run under cold water.
6. Peel and mash; set aside.
7. In serving bowl combine garlic, salt, and Tahini.
8. Gradually add water and lemon juice, beating well.
9. Fold in mashed eggplant.
10. Garnish with lemon wedges, finely chopped parsley and a sprinkle of olive oil.
11. Scoop up eggplant with pieces of Pita Bread to eat or serve as a side dish with any meal.

eggplant, garlic, salt, tahini, water, lemon juice, lemon wedges, parsley, olive oil

Taken from recipeland.com/recipe/v/baba-ghannuj-eggplant-appetizer-4436 (may not work)