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Baba Ghanoush (Arnold)

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      Title: BABA GHANOUSH (ARNOLD)
 Categories: Side dish
      Yield: 6 Servings
 
      2 md Aubergines
      2    Garlic Cloves, peeled
      2 tb Tahini
           Juice of 1 lemon
      1 tb Parsley, Finely Chopped
           Olive Oil
           Salt and Pepper
 
  Preheat the oven to gas mark 5/375F/190C. Prick the skins of the
  aubergines with a carving fork and bake in the oven for one hour, or
  until flesh is soft. Remove and allow to cool so you can handle them
  without burning your hands. Cut in half and scoop out the flesh into
  a bowl. Mash with a fork. You may prefer to use a food processor, but
  i like the rough finish achieved with a fork.
  
  Crush the garlic cloves with a hard blow from your hand on the back
  of a large sharp knife and then chop the pulp finely. Add this, along
  with the tahini, lemon juice and parsley, to the aubergine. Stir
  everything thoroughly, and add enough olive oil to give a rich thick
  consistency. Season with salt and pepper and serve with warm slices
  of pitta bread or hot toast.
  
  Source: Hugo Arnold, Evening Standard, UK
 
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