Baba Ghanoush

Eggplant-Tahini Spread

from Jane Brody's Good Food Cookbook

2 pounds eggplant, whole and unpeeled
1/4 cup tahini
1/4 cup fresh lemon juice
1 large clove garlic, crushed
1/4 cup finely minced onion
salt and pepper to taste
1 tablespoon olive oil
2 tablespoons minced fresh parsley

Prick eggplant in several places with a fork, place on baking sheet and
broil in preheated broiler for about 20 minutes, turning several times
so that skin chars on all side. Let eggplant cool.

When eggplant is cool enough to handle, cut in half and scrape out
flesh into a bowl; discard skin and mash eggplant with tahini, lemon
juice, garlic, onion, salt, and pepper. Cover mixture and refrigerate.

Before serving, spread spread with oil and minced parsley. Serve with
fresh or toasted pita bread.

Makes 2 1/2 cups.