Baba Ghanoush

Instructions

1. Preheat oven to 400°F (200°C).
2. Prick the Eggplant all over with a fork. Place on a baking sheet and roast for 30-40 minutes, or until the eggplant is very soft and the skin is blackened.
3. Let the eggplant cool slightly, then scoop out the flesh, discarding the skin.
4. Place the eggplant flesh in a colander and let it drain for 15 minutes to remove excess moisture.
5. In a bowl, combine all Tahini Sauce ingredients and whisk until smooth.
6. Add the drained eggplant flesh to the Tahini Sauce and mash or blend until well combined. Adjust seasoning to taste.
7. Transfer to a serving dish. Drizzle with Olive Oil and garnish with Parsley and Paprika.