Baba Ghanouj (Eggplant and Tahini)

Has a unique smoky eggplant flavor. A wonderful addition to any party or dinner table. Will keep 4 days refrigerated.

1 large eggplant
1/4 cup fresh lemon juice
4-5 tablespoons tahini
2 cloves garlic
1/2 teaspoons of salt
1/4 cup fine chopped fresh parsley

Remove green leafy part around stem of the eggplant but do not remove the stem.

Place in a hot oven 450 degrees about 15 to 20 minutes or until soft. Allow to cool.

Carefully remove the skin while holding the stem. Mash the pulp thoroughly with a fork or you may use a food processor. Gradually beat in the lemon juice alternately with the tahini. Crush the garlic with salt and mix into a paste. Blend the garlic/salt mixture into the eggplant mixture. Adjust salt to taste. Garnish with chopped parsley.

From: Assouk.com: Free Lebanese Recipes