Baba Ganoush

This recipe uses an eggplant roasted in a broiler.

1 medium eggplant
2 Tbl tahini
Juice from 1 lemmon (about 2 Tbl)
1/2 tsp salt
1/4 cup Italian Parsely leaves
1 clove crushed garlic (through a garlic press)

Peel the eggplant with a potato peeler, and slice into 1/4 inch rounds. Sprinkle rounds with salt, and let sit in a colander for 10 minutes to draw out some of the liquid. Pat dry with paper towels. Brush front and back with olive oil, sprinkle with salt, and broil about 5 minutes on each side, until slices get slightly brown. Stack slices, wrap the column in aluminum foil, and let sit for 10 minutes.

The slices should be soft and mushy. Add them to the food processor, and let them cool a little.

Add all the remaining ingredients, and pulse to desired consistency.

Notes: you don't have to peel the eggplant before roasting, but removing it afterwards can be slightly tedious.