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Baba Ganouj

From "The Moosewood Cookbook"

1 medium eggplant
2 medium cloves garlic, minced
1/4 cup fresh lemon juice
1/4 cup sesame tahini
1/4 tsp salt
black pepper and cayenne, to taste
olive oil
minced parsley

Preheat oven to 350F. Lightly oil a baking sheet. Slice the eggplant in half lengthwise, and place face-down on the baking sheet. Bake for 30 minutes until very tender. Cool until it's comfortable to handle. Scoop out eggplant pulp, and discard the skin. Place the pulp in a food processor or blender, and add the garlic, lemon juice, tahini, and salt. Puree until smooth. (Another alternative is to mash by hand, leaving the eggplant a little chunky). Transfer to a serving dish, cover tightly, and chill. Drizzle the top with a little olive oil and sprinkle with minced parsley just before serving. Serve with crackers or pita bread.
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