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Eggplant Salad
(Baba Ghanoush)
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| What You Need: |
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1 large eggplant, unpeeled, about 1 pound
1 large clove garlic, peeled and crushed
2 tablespoons tahini (sesame paste)
Juice of ˝ lemon or to taste
Salt to taste
GARNISHES
3 tablespoons olive oil
Pita bread cut into wedges
Chopped parsley
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| How To Cook: |
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1. Using a fork, poke the eggplant at least a dozen times. Place on a baking sheet and broil on all sides about 4 to 5 inches from the source of heat. Turn often until the eggplant is browned nicely all over. Total time will be about 45 minutes.
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2. Remove the eggplant from the broiler and allow cooling for a few minutes. Cut the eggplant in half lengthwise, and scoop out the soft insides, discarding the browned peel.
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3. In a bowl mash the eggplant and the remaining ingredients, except the garnishes, with a fork. Do not use a food processor or blender as you do not want too smooth a paste.
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4. Serve on a plate with the olive oil and parsley sprinkled over the top. Guests dip the bread wedges into the Baba Ghanoush and go directly to heaven without passing go.
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