Baba Gannouj (Joel Rapp)
tahini (sesame paste)
Cook eggplants whole on all sides, turning as necessary til lthey are soft throughout and the skin is charred.
Set aside to cool for 1 hour.
Peel eggplants and discard skin.
In a mixing bowl, add lemon juice and tahini.
Add salt to taste.
Finely chop the garlic clove and add to mashed eggplant.
Stir well and chill.
To serve, place in a flat serving dish and garnish with parsley.
Pour olive oil the top.