Baba Ganouj

(a classic Mediterranean eggplant dish.)

1 mid-sized eggplant / brinjal
2 Tbsp sesame seeds- roasted
4 fat cloves of garlic
2 Tbsp thick yogurt
3/4 tsp sea salt
1/2 tsp freshly ground black pepper
1 Tbsp lemon juice
1-2 Tbsp extra virgin olive oil
1 tsp freshly minced parsely / coriander

Roasting the eggplant- You can roast it on a lightly greased baking
sheet by slicing it in half lengthwise at 350 F. I prefer to broil
rather than bake, for that browning effect.
Peel off the blistered skin, chop roughly and keep aside.
Assembling the ingredients- In a blender, roughly grind the roasted
sesame seeds. Then add the chopped roasted eggplant and all other
ingredients except parsley/ coriander and olive oil. Blend to a smooth
paste.
Finale-Remove the paste onto a shallow dish. Mix in the olive oil.
Garnish with minced parsley / coriander and a swirl of some more olive
oil.


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