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Ingredients

BABA GANOUCHE

Eggplant Spread

2 lb (900 gr) eggplant
1 tablespoon salt
1 garlic clove
5 tablespoons tahini (*)
3 tablespoons plain yogurt
1/2 cup (120 cc) lemon juice

for decoration:
4 tablespoons extra-virgin olive oil
2 teaspoons paprika
2 tablespoons parsley leaves
few mint leaves

Preheat oven 350 F (180 C). Using a vegetable peeler remove the skin from the eggplant. Place the eggplant on a oven pan and bake for about 35 minutes or until tender.

(*) Tahini is a paste made combining ground toasted sesame seed and vegetable oil. Is found in all major grocery stores and Middle Eastern style stores.

Place garlic and salt in a mortar. Using the pestle mash the garlic.

With a knife shave down the pulp of the eggplant. . .  

. . . and chop the eggplant in small pieces.

. . .  remove the stem . . .

Transfer the garlic into the eggplant and, using the pestle, mash all together until fully combined.

Add the tahini . . .

. . . and continue mashing with the pestle.

Add yogurt and continue mashing and mixing with the pestle.

Add lemon juice and salt. Continue mashing and mixing until all ingredients are fully combined and reduced to a very fine paste.

Transfer to a serving dish. Top with extra-virgin olive oil and decorate with paprika, parsley and mint leaves.