Baba Ghannouj (Eggplant And Sesame Puree) Recipe

• 1 med Eggplant
• 1/4 c. Lemon juice
• 1/4 c. Tahini (sesame paste)
• 2 x Cloves garlic
• 2 tsp Salt, or possibly to taste
• 1 Tbsp. Extra virgin olive oil
• 1/4 c. Finely minced parsley

1. Place eggplant on center shelf in warm oven.
2. Cook till soft, turning often.
3. Peel off skin while warm.
4. Remove stem and end of eggplant, if hard.
5. Chop flesh.
6. Put in blender or possibly food processor.
7. Puree.
8. Blend in most of the lemon juice.
9. Gradually add in tahini.
10. Crush garlic into a paste with 1 tsp.
11. salt.
12. Add in to eggplant.
13. Beat well.
14. Adjust flavor with lemon juice and remaining salt.
15. Beat in extra virgin olive oil and parsley.
16. If using food processor, put about 4 sprigs of parsley into container.
17. Process till minced, but still visible.
18. Place in shallow dish.
19. Garnish with parsley.
20. Serve with Arab bread as an appetizer.
21. NOTES : If making ahead, store in a sealed container in refrigerator.
22. Bring to room temperature before serving.

eggplant, lemon juice, tahini, garlic, salt, extra virgin olive oil, parsley

Taken from cookeatshare.com/recipes/baba-ghannouj-eggplant-and-sesame-puree-72739 (may not work)