Baba Ghanoush (Roasted Eggplant with Tahini)
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
Extra virgin olive oil
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.