Baba Ghanoush DRAFT (upload my own photo)
1 large eggplant (aubergine)
2 - 3 tablespoons Sesame Tahini (Sesame seed paste)
1 - 2 lemons, juiced and strained
2 - 3 cloves of fresh garlic finely mashed or minced
Preheat oven to to 375 degrees. Oven:
Pierce eggplant with a fork several times. Place whole or split the eggplant lengthwise place face down on cookie sheet and bake in hot oven on top rack 30-45 minutes until tender.
Scoop out flesh into bowl of food processor, blender or a bowl. Add minced garlic, tahini, lemon juice, and process or mash with a fork until creamy. Add salt to taste.
Drizzle with olive oil and serve.