One large eggplant (1 lb.)
3 T. sesame tahini
3 T. fresh lemon juice
2-3 T. olive oil
1 large or 2 small cloves garlic, crushed
¼ cup fresh parsley, finely chopped
6 pitted black olives, chopped
Salt, pepper, and paprika, to taste
Heat the oven to 475 degrees.
Prick the eggplant a few times, place on a baking sheet, and roast about 20-30 minutes, until the eggplant is collapsed, then remove from the oven and allow to cool. When the eggplant is cool enough to handle, slice it down the middle, and remove the flesh from the skin, including seeds, and place into the bowl of a food processor. Add the tahini, lemon juice, olive oil and purée into a paste. Now add the garlic, parsley, and olives. Pulse until all the ingredients are well combined.
Season the Baba Ganoush to taste with salt and pepper and top with a sprinkle of paprika.
Serve this wonderfully savory dip with crackers or pita chips.