Baba Ganouj

Directions

1. 1
   Cook eggplants whole on all sides, turning as necessary until they are soft throughout and the skin is charred.
2. 2
   Set aside to cool for 1 hour.
3. 3
   Peel eggplants and discard skin.
4. 4
   In a mixing bowl, add lemon juice and tahini.
5. 5
   Blend well.
6. 6
   Add salt to taste.
7. 7
   Finely chop the garlic clove and add to mashed eggplant.
8. 8
   Stir well and chill.
9. 9
   To serve, place in a flat serving dish and garnish with parsley.
10. 10
    Pour olive oil over the top.