Baba Ghannouj(Appetizer) - cooking recipe

Ingredients

3 large eggplant
1 c. tahini
1 1/4 c. lemon juice
4 cloves garlic
2 tsp. salt
1/4 tsp. cayenne pepper

Preparation

Trim stem from eggplant.
Bake at 400\u00b0 until flesh is soft and skins begin to crisp.
Cool for 15 minutes.
Split eggplant open and scoop out the flesh.
(Scrape the flesh without tearing the skin; this enhances the smoky flavor of the dip.)
Mash the flesh until relatively smooth.