Baba Ghannoush
(Eggplant Dip)

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

Cook the eggplant in a hot oven (400 degrees for about 45 minutes depending on size)  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. (You can let the eggplant sit in a brown paper bag for a while if you have time to wait. Either way causes the skin to loosen) 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 with chopped parsley, red pepper slices and a dusting of red pepper. Use pita or veggies as dippers.  I like to put a dollop of hot chili paste on top.