Baba gannouj (egyptian dip or salad)

• 1 big eggplant
• 1 onion
• 1 green pepper
• 1 olive oil
• 2 tsp salt
• 1 clove garlic
• 1/4 cup lemon juice
• 3 tbsp tahina

1. Preheat oven to 375F and bake eggplant ,green pepper and onion for 30 minutes, or until outside is crisp and inside is soft.
2. Allow to cool for 20 minutes.
3. Cut open eggplant and scoop out the flesh into colander and allow to drain for 10 minutes.
4. Removing the excess liquid helps to eliminate a bitter flavor.
5. Place eggplant flesh ,onion and the green pepper in a medium bowl.
6. Add remaining ingredients and mash together.
7. You can also use a food processor instead of by hand.
8. Pulse for about 2 minutes.
9. Place in serving bowl and top with lemon juice and olive oil.
10. Add other garnishes according to taste.
11. Serve with warm or toasted pita or flatbread.
12. Enjoy!

eggplant, onion, green pepper, olive oil, salt, clove garlic, lemon juice, tahina

Taken from cookpad.com/us/recipes/358980-baba-gannouj-egyptian-dip-or-salad (may not work)