Baba Ghannouj (Bah-ba Gah-new-shh) - Middle Eastern Eggplant Dip

• 3 large eggplants
• 1 cup (225 ml) tahini (ta-he-nee)
• 1-1/4 cups (300 ml) lemon juice
• 3 cloves garlic, chopped
• 1 tsp (5 ml) salt (sea salt is best in this recipe)
• extra virgin olive oil
• chopped parsley
• optional: pomegrante seeds
• pita bread

1. Bake the eggplants on a foil lined cookie sheet at 350 degrees (175 C.) until very soft (about one hour).
2. Peel them, place them in a bowl and mash them.
3. Then put the eggplant, the lemon juice, garlic, tahini and salt in a food processor with a steel blade and mash them.
4. Transfer to a serving dish and drizzle the top of the dip with a thin layer of olive oil.
5. Garnish with parsley (and pomegrante seeds if desired).
6. Spread on wedges of Pita Bread for the most authentic and delicious servings.

eggplants, tahini, lemon juice, garlic, salt, extra virgin olive oil, parsley, pomegrante seeds, pita bread

Taken from online-cookbook.com/goto/cook/rpage/000DCA (may not work)