Michael's Baba Ganoush

Ingredients:

• 2 large globe eggplants OR 3 or 4 Asian eggplant

• 1/4 cup olive oil

• 1/4 cup tahini

• Salt and pepper

• Garlic

• Paprika

• Juice of one lemon

• About 1/4 cup chopped Italian flat leaf Parsley

Instructions:

1. Clean and wash the eggplant. Leave it whole. 

2. Peel garlic. One clove or as much as desired. 

3. Very important: grill eggplant over open flame. Turn burner to about medium heat, no huge flames. Place eggplant on burner and grill until flesh starts to char. Roll and adjust to char most of outer flesh. Plants must be steaming and cooking good. 

4. Take eggplant off heat and let rest on a baking tray (they will leak a bit). Cover them if desired to help them finish steaming. 

5. Once eggplant is cool enough to handle, cut off the tops and add to a bowl. Add all other ingredients, reserving half the parsley for garnish. All seasoning can be done to taste.

6. Blend until smooth. I use an immersion blender usually, but a counter blender works great.

7. Serve warm and garnish with fresh parsley. Enjoy!