Baba Ganoush - M'tabbal

Perfect with pittas, or dipping with vegetables.

Ingredients

• 1 medium eggplant
• 1 tbsp olive oil
• 3 cloves garlic, mashed
• 1/2 cup tahini thinned with water
• juice of one lemon
• salt
• olive oil for top
• sumac or chopped parsley for garnish

Method

Grill whole eggplant until blackened. Peel when hot (leave in paper bag only 5 - 10 minutes), or spoon out flesh of eggplant when cooled.

Handmix garlic and eggplant and mash to combine (can cut with knife in bowl). Add tahini, lemon juice olive oil, salt and mix.

Can add 1/2 cup of yogurt.

Serve with olive oil and parsley or sumac on top.

Serve with bread or crackers.

Good with pickles on side - any type.

Will last up to 10 days in refrigerator.