Baba Ganouj

From Moosewood Cookbook 

1 medium eggplant                                            
½ tsp salt

2 medium cloves garlic, minced                        


black pepper and cayenne, to taste

¼ cup fresh lemon juice                                    
olive oil

¼ cup sesame tahini                                         


minced parsley


Preheat oven to 350F.  Lightly oil a baking sheet.  Slice the eggplant in half lengthwise, and place facedown on the baking sheet.  Bake for 30 minutes or until very tender.  Cool until it’s comfortable to handle. Scoop out eggplant pulp, and discard the skin.  Place the pulp in a food processor or blender, and add the garlic, lemon juice, tahini, salt, and black pepper and cayenne to taste.  Puree’ until smooth. (Another alternative is to mash by hand, leaving the eggplant a little chunky).  Transfer to a serving dish, cover tightly, and chill.  Drizzle the top with a little olive oil and sprinkle with minced parsley just before serving.  Serve with crackers or pita bread.