Baba Ganoush

Makes approx. 11/2 cups

Ingredients

• 1 medium eggplant
• 1 garlic clove, crushed
• 1 tbsp lemon juice
• ¼ cup tahini
• Salt to taste

Directions

Heat the oven to 425°F (220°C).

Place the eggplant in a baking pan and prick the skin with a fork.

Roast for 25 minutes.
Peel off the skin while hot, remove the stem, and roughly chop the flesh.

Put in a food processor with the garlic, lemon, and tahini.

Blend to a thick purée.

Add salt and lemon juice to taste.

Let cool.