Lebanon

Mtabbal Bathinjan (Baba Ghannouj)

-1 large, round eggplant
-2-3 cloves garlic
-4 Tbs tahini
-4 Tbs fresh lemon juice
-salt
-gr. red pepper (cayenne)
-olive oil
-parsley, chopped, to garnish
-red bell pepper, sliced, to garnish


1) Cook the eggplant in a hot oven or on a fork over the flame of a
gas stove. When it is well cooked through and the skin is blackened,
douse with cold water, peel, and chop into small pieces.
2) Mash two or three cloves of garlic to a paste with about the same
volume of salt. Add eggplant, mash to a smooth consistency and blend
the tahini and lemon juice. Serve in a bowl with little olive oil on
top and garnish chopped parsley, red pepper slices and a dusting of
red pepper.