BABA GHANOUSH

Baba Ghanoush or Baba Ghanoush is essentially a plunge including of baked eggplant and tahini. Tahini is mainly sesame seed paste and is used extensively in the region. One can purchase bottles of rahini in any decent supermarket these days.
ELEMENTS:
1 big eggplant
2 cloves garlic, crushed
2 tbsp extra-vinegar olive grease
2 tbsp lemon sap.
2 tbsp tahini
1 tbsp fresh parsley
½ tsp
Salt
PROCESS
Preheat oven to 2000C. Pierce the eggplant all over with a fork and place it on an aluminium frustrate internal the oven. Fry the on 40 minutes or waiting very spongy interior. Allow the eggplant chill to room warm. Take away the burnt hide and dig our flesh of the eggplant. Add the flesh and the residual elements in a food processor and with till it is pureed but not entirely soft.
Cool for a couple of hours and dish up with fresh pita bread.