Baba Ghannouj (Eggplant Dip) Recipe

• 1 lrg round eggplant (aubergine)
• 2 x or possibly 3 cloves of garlic
• 60 x milliliters (3 ounce., 4 Tbsp ) tahini
• 60 x milliliters (2 ounce., 4 Tbsp ) lemon juice salt, red pepper extra virgin olive oil minced parsley slices of red bell pepper to garnish

1. Cook the eggplant in a warm oven or possibly on a fork over the flame of a gas stove.
2. When it is well cooked through and the skin is blackened, douse with cool water, peel and chop into small pcs.
3. Mash two or possibly three cloves of garlic to a paste with about the same volume of salt.
4. Add in eggplant, mash to a smooth consistency and blend the tahini and lemon juice to make the Arab version of this dish; omit the tahini for the Turkish version.
5. Serve in a bowl with little extra virgin olive oil on top and garnish with minced parsley, red pepper slices and a dusting of red pepper.
6. Serves five.

garlic, milliliters, milliliters

Taken from cookeatshare.com/recipes/baba-ghannouj-eggplant-dip-72740 (may not work)