Baba Ghannouj(Appetizer)

Directions

1. 1
   Trim stem from eggplant.
2. 2
   Bake at 400° until flesh is soft and skins begin to crisp.
3. 3
   Cool for 15 minutes.
4. 4
   Split eggplant open and scoop out the flesh.
5. 5
   (Scrape the flesh without tearing the skin; this enhances the smoky flavor of the dip.)
6. 6
   Mash the flesh until relatively smooth.