Baba Ghannouj or Lebanese Eggplant Dip
1 large eggplant
2 cloves garlic
1 tsp salt
1/4 cup or less tahini (sesame seed paste)
1/4 cup lemon juice
Slice eggplant in half lengthwise. Place skin side up on aluminum lined baking sheet. Broil until skin is charred black and pulp inside is soft (15 to 30 minutes). Scrape out eggplant and place in bowl. let cool in frig for several hours.
Place garlic in food processor and process. Add eggplant, salt & tahini. Slowly add lemon juice. Taste and add more lemon juice or salt to taste.
Serve garnished with parsley and paprika.
Hope you enjoy. I even add more garlic because we looove it!