Babaganoush

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 large eggplant (about 1 pound)
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
• 1 1/2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon mayonnaise (optional)

Recipe

• 1 preheat oven to 450 degrees f.
• 2 cut eggplant in half, prick eggplant with a fork and place on a cookie sheet lined with foil. bake the eggplant until it is soft inside, about 30 minutes. let the eggplant cool. drain off the liquid, and scoop the pulp into a food processor. process the eggplant until smooth and transfer to a medium bowl.
• 3 press garlic and add the garlic, tahini, mayonaise, parsley and lemon juice. blend. season with more salt, to taste. garnish with additional parsley.