Burnt Baba Ganoush - cooking recipe

Ingredients

1 -2 eggplant, depending on size
2 finely chopped garlic cloves
1/4 cup tahini
1/4 cup fresh squeezed lemon juice
1/2 teaspoon ground cumin
1 pinch salt
1 tablespoon olive oil (optional)
1 teaspoon chopped flat leaf parsley

Preparation

Preheat the barbeque to 475\u00b0F.
Pearce the eggplant in several places with a fork.
Bake the eggplant for 45-50 minutes, turning 2 or 3 times.
Remove from heat and let cool about 10 - 15 minutes.
Remove the skin, and optionally reserve a small portion.
Mash the eggplant with a fork. The eggplant should not be stringy.
If you want extra smokey, finely chop a bit of the skin.
Add tahini and mix, about a tablespoon at a time, to taste.
Add remainder of ingredients, except for the olive oil. Depending on the size of the eggplants you will need to add a bit more of the other ingredients. The result should have a half-lumpy/half-creamy consistency.
At this point, you can drizzle olive oil and sprinkle the parsley to taste and serve warm. Alternatively, to allow the garlic to blend, I find that setting it aside for a few hours also works well.
Spread on a serving plate and serve with pita bread.