Recipe for cooking turkish roasted eggplant salad

Recipes from the Middle East and North Africa :: Middle Eastern Salads and Dressing

A little olive oil (for the baking sheet)
1 med. eggplant (7 in.)
2 to 4 med. cloves garlic (to taste), minced
1/4 c. fresh lemon juice
1/4 c. sesame paste (tahini)
1/2 tsp. salt
1/8 to 1/4 tsp. black pepper (to taste)
1/8 to 1/4 tsp. cayenne (to taste)
A little more olive oil and some freshly
Minced parsley (for garnish)

Preheat oven to 350 degrees fahrenheit (or for more authentic taste, roast directly over hot charcoal, wrapped in foil). Lightly oil a baking sheet or foil.

Slice the eggplant in half lengthwise, and place face down on the foil or baking sheet. Bake or roast for about 1/2 an hour, until very tender. Remove from cooking source and allow to cool until it is comfortable to handle. Scoop out the eggplant pulp, and discard the skin. Place the pulp in a bowl or food processor or blender. Add the garlic, lemon juice, tahini and salt. Purée or mash until almost smooth. Transfer to serving dish, cover tightly, and chill.

Drizzle the top with olive oil and fresh parsley before serving. Serve with pita or flat bread or endive for dipping.

Serves 4 to 6 as an appetizer or side dish.