Baba ganoush

I don't like eggplants/aubergine. Nope, don't like it. Won't order it, cook it, serve myself some. For some reason this is changing. Its funny how things change. Everything does really, well, I think it does anyway. My tastebuds are ever changing and eggplant is one of the last things to cross the line. I made this eggplant curry a couple of months ago and loved it and now baba ganoush has come along. I love it. And, I love the eggplant curry. Does that mean I now like eggplant? Nah, I don't think so.

This is what came up when I typed baba ganoush in Google and its easy and delicious.

1 large eggplant baked then peeled
1/2 cup lemon juice
2 cloves of garlic, minced
1/2 tsp salt
1/2 cup of tahini
blend in blender or
mix with mortar
mint or parsley for garnish
olive oil/cayenne pepper to top

Roast the eggplant for one hour in a hot even and then place a plastic bag to cool, then you can peel and remove top, place in a bowl. Add garlic, lemon juice and tahini paste, blend in a blender or with a mortar. Spread onto a deep plate and garnish with parsley or mint and top with olive oil and a sprinkle of cayenne pepper or paprika.

Serve with turkish bread, crackers or pita breads fresh or toasted under the grill with a little olive oil and salt and pepper.

Sathya-rating ****