baba ghanoush

Serves: 8

Ingredients:
3 large eggplants
1/4 cup tahini
1/4 cup lemon juice
1 tablespoon olive oil
4 cloves garlic - minced
2 teaspoon salt
1/4 cup fresh parsley - chopped

Method:
rinse and dry eggplants and poke all over with a fork.
in the oven roast the eggplant  for about 10 minutes on the grill function until they shrivel up and turn black.
remove from the heat and let cool.
cut open and scoop out as much flesh as you can.
add to food processor with tahini, juice from lemons, olive oil and garlic.
blend until desired smoothness
pulse in the parsley.
serve immediately.