Babaganoush

Makes 4 cups
From Everyday Food

*3 lbs. eggplant
*1/2 cup tahini
*1/2 cup fresh lemon juice
*2 to 3 garlic cloves, chopped
*salt and pepper
*olive oil for serving
*parsley for serving
*Kalamata olives for serving

Pierce eggplants several times with sharp knife. Grill or roast until blackened all over and very soft, 20-30 minutes. When cool enough to handle, halve lengthwise. Scrape flesh into colander and strain, discard skins.

Process tahini, lemon juice, garlic, 1 1/2 tsp salt and 1/4 tsp pepper in food processor until smooth. Add eggplant and process until smooth.

Transfer to a serving dish and top with olive oil, parsley and olives, if desired.