Baba Ghanoush - Rachael Ray

• 3 medium eggplants (about 1 pound each)
• 1 cup flat leaf parsley
• 14 cup lemon juice (plus more for seasoning)
• 14 cup tahini (sesame seed paste)
• 2 -3 garlic cloves, chopped
• 3 tablespoons extra virgin olive oil
• salt and pepper
• 6 pita bread, cut into wedges and warmed

1. Preheat the oven to 400F Prick the eggplants all over with a fork and place on a baking sheet.
2. Bake, flipping once, until skin shrivels and flesh softens, about 35 minutes.
3. Let cool, about a half-hour or so.
4. Remove and discard the stems and skin.
5. Cut eggplant into large chunks and drain any excess liquid.
6. Using a food processor, puree the eggplant, parsley, lemon juice, tahini, garlic, and 2 tablespoons olive oil.
7. Season with salt and pepper and add more lemon juice to taste.
8. Transfer the baba ghanoush to a bowl, drizzle with the remaining 1 tablespoon olive oil and serve with the pita wedges for dipping.
9. Prep time does not include time to cool eggplants.

eggplants, flat leaf parsley, lemon juice, tahini, garlic, extra virgin olive oil, salt, pita bread

Taken from www.food.com/recipe/baba-ghanoush-rachael-ray-240199 (may not work)