Eggplant Puree(Baba Ghanouge) - cooking recipe

Ingredients

2 large eggplants
1/2 c. tahini (sesame paste)
3 garlic cloves, crushed
3 lemons
salt to taste
olive oil

Preparation

Pierce eggplants at different points.
Broil for 30 minutes, turning occasionally (the surface should be burned and cracked). Remove skin, drain pulp.
Combine all ingredients in blender; puree until smooth.
Garnish with chopped parsley and olive oil. Eat with fresh pita bread.