BABA GHANOUJ

This recipe can easily be doubled. It keeps well in the refrigerator for a day or two, and the flavor matures. For a smooth Baba Ghanouj, use a food processor.

Serves 4
1 medium eggplant
1 small onion, peeled and very finely chopped
2 cloves garlic, crushed
1/3 cup/4 tablespoons olive or sesame oil
2-3 tablespoons lemon juice
Salt and freshly ground black pepper
1 tablespoon parsley (for garnish)

1. Grill the whole eggplant, turning it often, for about 20 minutes or until the skin is charred and the flesh is tender. If possible, use a charcoal grill to add a smoky flavor. Peel the eggplant under cold water and squeeze out as much of the juice as possible. In a bowl crush the flesh with a potato masher, then beat in the onion and garlic. Beat in the oil, a little at a time, and 2 tablespoons of lemon juice. Add salt and pepper to taste and more lemon juice if needed.

2. For serving, pile the baba ghanouj in a bowl and sprinkle with chopped parsley. Serve with pita bread.