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Baba ghanoush

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The eggplant is firmly established in numerous other international cuisines: in Greek Moussaka; in the eastern Mediterranean Baba Ghanoush (pronounced 'baba ganoosh'); in French ratatouille; and Indian curries and pickles. Enjoy. Makes about 2 cups.

Ingredients

2	Eggplants, about 750g each
1	Lemon, juice of
1 Tbsp	Tahini
3	Garlic cloves, crushed
2 Tbsp	Parsley, chopped
2	Shallots, diced
2 Tbsp	Mint
1 Tbsp	Extra virgin olive oil

Directions

Pierce the eggplants with a skewer in 3-4 places.
Place the eggplants on a microwave rack and cover with a paper towel — cook for about 4 minutes on high (100%) power, turn them over and continue cooking for another 4 minutes or until soft.
Stand the eggplants until cool enough to handle. Halve and carefully remove all the flesh. Mash the eggplant flesh well. Cool slightly.
Add the combined tahini and lemon juice then the garlic, shallots, parsley, mint, salt and pepper. Place in a small bowl and drizzle with the oil.
Serve as a starter with triangles of warmed and toasted pita bread or French bread.