Baba Ghanoush - cooking recipe

Ingredients

1 large eggplant, roasted
1 (14 ounce) can garbanzo beans, rinsed (optional)
2 -3 garlic cloves, minced
2 -3 tablespoons lemon juice (1 medium lemon)
3 tablespoons tahini
1 teaspoon salt
1/4 cup olive oil
2 tablespoons dried parsley

Preparation

Prick the skin of the eggplant and roast it at 400 degrees for 1 hour, or until the eggplant collapses.
Scoop the flesh out (everything but the skin), and add it to the food processor.
Add the other ingredients, and pulse until smooth.
Serve in a pita, or as a dip.
Note: this can be made without the garbanzos, but I like the flavor and texture they add.
You can use roasted garlic for a smoother taste - just wrap a head of garlic in aluminum foil and put it in with the eggplant!