A Misunderstood Vegetable - Continued

In keeping with the last post, I am still thinking about eggplant and Christ in this season of lent.  It probably sounds bizarre. (Maybe it is!) Eggplant and Christ are both misunderstood.  If you try any of the recipes this month, I suggest it be this one.  Even if you are disgusted by eggplant, this makes a really tasty dip.  You can eat with salads of sliced tomatoes and cucumbers or just on crackers!

Baba Ghanoush (Roasted Eggplant with Tahini)

Ingredients:
1 large or 2 medium eggplants, about 1 1/4 pounds
3 gloves garlic, coarsely chopped
1/4 cup tahini (this is sesame seeds and olive oil blitzed)
Juice of 1 large lemon
Salt
Extra virgin olive oil
Chopped parsley

1. Preheat the oven to 425 F/220 C.

2. Slash the eggplant in several places so it won't explode.  Put it in a pan and bake until it's soft to the point of collapsing, 30 to 40 minutes.  Let the skin harden and char in places to give the dish a smoky flavor.  Let it cool for at least 15 minutes.

3. Discard any bitter juices that may have collected.  Peel off the skin and puree or blitz in a blender with the garlic and tahini.  Season with lemon juice and salt to taste.

4. Mound the puree in a bowl and make a depression in the top with the back of a spoon.  Pour olive oil into the hollow and sprinkle with parsley.

5. Enjoy