Baba Ghanoush

Here's another Lisa Mael recipe to use as a spread. It's especially good with her Lebanese talame bi zaatar.

Ingredients:
2 eggplants
1/4 cup prepared tahini
juice of 1/2 lemon
1 teaspoon salt
1 clove garlic, mashed
1 tablespoon extra virgin olive oil
paprika and chopped fresh or dried parsley

Directions:

1. Rub eggplant with olive oil and pierce with a fork. Roast at 450 degrees until very soft.

2. Open the skin of the eggplant and remove the flesh.  Place the flesh into a colander and sprinkle with salt. Place a plate over the flesh and place a weight on top to press the bitter juices from the eggplant.

3. Once drained, add eggplant, tahini, lemon juice and olive oil to a food processor. Process mixture until combined and add salt to taste.

4. When ready to serve, place baba ghanoush in a bowl, drizzle top with olive oil and lightly sprinkle with paprika and parsley. Serve with pita and olives.