Baba Ghanoush (Roasted Eggplant Spread)

This is a great simple recipe to get yourself acquainted with eggplant.  It's a staple in Middle Eastern cuisine and makes a great snack or appetizer.  The recipe comes from a fantastic cookbook called "Vegetarian Cooking for Everyone" by Deborah Madison.  I highly reccomend this cookbook if you love veggies!  I will be posting two more eggplant spread recipes from this book tonight to give you other flavor combinations!

Ingredients

1 1/4 lb eggplant
3 cloves garlic, coarsely chopped
1/4 C tahini
Juice of 1 large lemon
Salt
Extra Virgin Olive Oil
Chopped Parsley

Procedure

Preheat oven to 425 F.  Slash the eggplant in multiple places to prevent it from exploding.  Place in pan and bake until it's soft to the point of collapsing, approximately 30-40 minutes, letting the skin harden and char in places to provide smoky flavor.  Alternatively, grill over low heat until soft.  Let cool approximately 15-20 minutes, peel, and coarsely chop the flesh.  Puree in food processor with garlic and tahini.  Season with lemon juice and salt to taste.  Mound the puree in a bowl and make a depression in the top with the back of a spoon.  Pour olive oil into the hollow and sprinkle with chopped fresh parsley.  Serve with pits, crackers, or chopped veggies.