Baba Ghanoush

A Middle Eastern roasted eggplant dip or spread. Delicious served with toasted pita bread or vegetables, alongside hummus or on it's own as a salad.

1 large Globe eggplant (about 2 pounds)
1/4 cup lemon juice
1/4 cup tahini
2 tablespoons sesame seeds
2 cloves garlic, minced
1 tsp. salt
Pepper to taste
1 tablespoon and 1-1/2 teaspoons olive oil
Optional garnishes: minced fresh parsley, tomato, paprika

Preheat oven to 400° F (200° C). Lightly grease a baking sheet.

Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until the skin had browned and the flesh is soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.

Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an food processor, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil.

Place into a serving dish and garnish with minced fresh parsley, tomato, and paprika.

Refrigerate for 3 hours before serving.

Makes 1 1/2 cups (12 servings)