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Baba Ghanouj

1 eggplant (about 1.25 lbs.)
1/4 cup olive oil
1 clove garlic, crushed
1/2 cup lemon juice
1/4 cup tahini
2 Tbsp minced parsley

Cut the eggplant in half lengthwise and make several incisions in
the flesh. Sprinkle the exposed meat with salt and let it drain
for 30 minutes.

Coat a baking pan with the olive oil and place the eggplant face-down
in the pan. Bake it in an oven preheated to 400F for about 20 or
30 minutes, until tender.

Remove the eggplant and let it cool. Then scoop out the pulp and
place it in a food-processor or blender. Discard the skin.

Place the garlic in the blender with the eggplant and puree. Add
alternately the lemon juice and the tahini. Finally, blend in the
parsley. Season to taste with salt and pepper if desired.

Chill before serving. Sprinkle with paprika to add a bit of color,
if you like. Serve with raw vegetables and toasted pita triangles.

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