Melanzane Paste – Baba Ghannouj

and prick with a fork. Cook on the grill in about 45 min. until it becomes soft and starts to collapse (turn it to the other side in between). Remove the skin while the melanzani is still hot and chop the stem end into small pieces. Roughly chop the eggplant flesh. Press the garlic through a press. Blend everything in a hand blender with most of the lemon juice, sesame paste and parsley. Fold in the yogurt and olive oil, season with salt and perhaps more juice of a lemon. Pour into a shallow bowl, press a bulge in the center and pour in the olive oil. Garnish with parsley leaves. Serve with pita bread as an entrée.

Tip: Use creamy natural yogurt for an even finer result!

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