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Baba Ghannouj (Eggplant Dip)

1 large round eggplant (aubergine)
2 or 3 cloves garlic
60 milliliters (3 oz/4 Tbs.) tahina
60 milliliters (2 oz/4 Tbs.) lemon juice
salt, red pepper
olive oil
chopped parsley
slices of red bell pepper to garnish

Cook the eggplant in a hot oven or on a fork over the flame of a
gas stove. When it is well cooked through and the skin is blackened,
douse with cold water, peel and chop into small pieces. Mash two
or three cloves of garlic to a paste with about the same volume of
salt. Add eggplant, mash to a smooth consistency and blend the
tahina and lemon juice to make the Arab version of this dish; omit
the tahina for the Turkish version. Serve in a bowl with little
olive oil on top and garnish chopped parsley, red pepper slices
and a dusting of red pepper. Serves five.

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