BABA GANOUSH

1 pound eggplant( 3 Japanese eggplants or 1 large eggplant)

2 cloves garlic
Juice of 1 to 2 lemons – I used 2 lemons,
2 tablespoons tahini – stir it well first
1/4 bunch of parsley (optional)
Salt & pepper to taste

Grill whole eggplant on stove top or barbecue grill. The skin should be blackened. Slice off the stem end, let cool until you can handle it. Scope the flesh off the skin. Discard the skin.

In a food processor, mix the eggplant flesh with all the remaining ingredients and process til smooth.

Makes 1 1/4 cups