Baba Ghanoush

Ingredients

Large egg plant 1

Tahini sauce 1/4 cup

Lemon juice (1/2 lemon)

Salt 1/2-1 tbsp
Pepper 2-3 pinches (or more if you like)

Minced garlic clove 1-2

Olive oil 2 Tbsp
Oil spray
Finely chopped parsley leaves

Preparation

1. Wash and dry the egg plant and prick it using a  fork (to avoid burst while baking).
   
   
2. Preheat oven to 400F and spray some oil on the baking sheet ad place the egg plant. Let it roast for about an hour.
   
3. Once ready take it out and dip it into cold water for some seconds and then peel it off. Place it in a drainer and press for excess water to drain out.
   
4. In a food processor, add the eggplant, lemon juice, tahini and minced garlic and process it until a smooth paste is ready.
   
   
5. Add salt and pepper and blend again for 1 min.
   
6. Transfer the paste to a medium bowl and add olive oil & chopped parsley and stir it nicely.
   
7. Keep in refrigerator for 1 hour before serving. The chill time will allow the flavors to blend together nicely.
8. Add a splash of extra virgin olive oil on top while serving.
9. It can be served with pita chips/bread and hummus.