Baba Ganoush Or Caviar Daubergines

Improves after the 1st or 2nd day.

Preheat oven to 400 degrees f.

Prick eggplant all over with a fork and bake whole until tender.

Remove from oven , halve and scoop out the flesh.

Blend in a food processor with the lemon juice until smooth.

Mash the salt and garlic together and combine with the eggplant , along with the tahini.

Cool and stir in the parsley and pine nuts.

Before serving , drizzle with the olive oil.

Serve as a dip with tortilla chips or triangles of flat bread.

eggplants, lemon juice, salt, fresh garlic, tahini, parsley, pine nuts, olive oil