Baba Ganoosh Eggplant with Sesame, Garlic & Parsley There are so many ways to prepare Eggplant. This Middle East variation starts in the oven, then moves to the stove top. It is simple and delicious. As long as you are roasting Eggplant in the oven, make 2 or 3 and prepare Badrijan 1 at the same time! 1 large Eggplant (1 - 1 1/2 lbs) 1/8 tsp Olive Oil 1 tsp Coarse Salt 3 Tbls Olive Oil 1-2 tsp Garlic (crushed) 3 Tbls Sesame Paste (Tahina) 1 - 2 tsps fresh Lemon Juice water 1 cup Parsely (finely chopped)   [[ 1/2 tsp Sugar - this depends on the quality of the Eggplant - see step 7]] 1. Preheat oven to very hot (450° - 500° F) 2. Remove green leaves from top of eggplant. 3. Rub Eggplant with 1/8 tsp olive oil. 4. Place Eggplant on baking sheet LINED WITH TIN FOIL.           (USE TIN FOIL - otherwise it will be next to impossible to clean up) 5. Put Eggplant into oven, bake 1 - 1 1/2 hour,           turning every 25 - 20 minutes,           until Eggplant becomes soft and totally collapses. 6. When Eggplant has totally collapsed, remove from oven.           -grab Eggplant at stem end (if too hot, use a small kitchen towel).           -hold Eggplant over a large bowl.           -cut down through Eggplant with a sharp knife.                     -a large amount of liquid and Eggplant meat will pour out.           -with a large spoon, scrape out all of the meat.                     -allow quite a bit of the burnt skin get in,                     -it will they add the distinctive smokey flavor of Baba Ganoush.           -tranfer the Eggplant meat to a colander and set it over the bowl.           -with a fork, spread the Eggplant meat up the sides of the colander.           -sprinkle 1 tsp Coarse Salt all over the Eggplant.           -leave 10 - 20 minutes to drain. 7. Drain the bowl, discarding brown, bitter juice.           -Place Eggplant flesh from colander into bowl,           -Mash Eggplant with a fork.           [[ Taste a bit of the Eggplant.           [[ When eggplants get a lot of rain just before harvest,           [[ they tend to be more bitter!           [[ You must decide at this point if you want to add Sugar           [[ Be Careful not to add TOO much sugar - the flavor will suffer           [[ Some people actually like their Eggplant to have a touch of bitterness! 8. Heat very small fry pan,           add 3 Tbls Olive Oil, saute Garlic briefly until golden, 9. Add Garlic & Oil to mashed Eggplant, mix well. 10. In a seperate bowl, mix Sesame Paste (Tahina), Lemon Juice,           and enough water to make a "runny mixture" 11. Add Sesame Paste, Lemon Juice mixture to Eggplant,           stir/beat briskly to thoroughly incorporate 12. Allow to cool to room temperature in pan           -transfer to serving dish or bowl 13. Serve or refrigerate for use later (up to 2 - 3 days.