Baba Ghanouj - cooking recipe

Ingredients

1 medium eggplant
2 cloves garlic, minced
3 tbsp. oil
Salt to taste
Juice of 2 lemons
2 tbsp. water
1/2 c. tahini paste

Preparation

Cut 1 inch slits in eggplant to prevent splattering while baking.
Bake at 500\u00b0 until tender.
Split eggplant open and scoop inside pulp together with juice.
Mix tahini, garlic, lemon juice and salt to make sauce.
Add water if needed to make a thick sauce.
Add mashed eggplant.
Put in salad bowl and pour oil on top.