Bába-Gannoúsh..............Oriental And Refreshing

Today I will not bother you with history and will get straight to the point.
 Baba-gannoush is a Middle Eastern type of dish which consists of cooked aubergine (eggplant) mixed with a bit of tahini, a touch of garlic, salt, pepper, olive oil and lemon. It is an appetizer. 
The Greek version of this, is called Melizáno - Salata but it has no Tahini.
You will need :
Serves 3
-  800 gms of eggplants (black pear type)
-  2 Tbsp. of Tahini
-  1 clove garlic mashed into a paste.
-  Juice of 1/2 lemon
-  4 Tbsp. of very good Greek extra virgin Kalamata organic olive oil.
-  salt and pepper and some cayenne pepper if you wish.
-  Preheat oven to 160 degrees C.
-  Put your eggplant whole on a tray and forget about it for 2 -3 hours.
-  When it is time to get them out of the oven, check them first.  They should feel hollow, peel easily. This means the flesh inside is cooked and has separated from skin.
-  Turn off oven, leave them inside until completely cool.
-  Peel them, scrape flesh into a bowl, add the Tahini, garlic, lemon, oil, salt and pepper and cayenne to taste. Mix well into a paste. Voila!!
This means that you should prepare it for the next day.
Enjoy as a spread, a dip, or to accompany a lamb meal.
It is also very healthy since eggplant contains a lot of iron.
Bon Appétit,

Eggplant Nice And Shiny
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After 3 Hours In Oven At 150 Degrees
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Cooked And Peeled
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Blended With All Ingredients
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Ready To Serve
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