Baba Ganoush

Ingredients:

• 1 eggplant
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 cup finely chopped parsley, plus extra for serving
• 2 tbsp. l. tahini (sesame paste), see recipe. Here
• 2 tablespoons lemon juice

Preparation:

1. Preheat oven to 230°C.
2. Prick the eggplant with a fork and place it on a foil-lined baking sheet. Bake until tender inside, about 20 minutes. Alternatively, grill the eggplant on a gas grill, turning it occasionally, until the skin is charred all over, about 10 minutes. Let the eggplant cool. Cut it in half lengthwise, squeeze out any excess liquid, and scrape the flesh into a food processor. Puree the eggplant until smooth and transfer to a medium bowl.
3. On a cutting board, chop the garlic with 1/4 teaspoon of salt until it forms a paste. Add the garlic to the eggplant. Add the parsley, tahini, and lemon juice. Season with salt to taste. Sprinkle with parsley before serving.