Baba Ganouj

Ingredients

 * 2 medium-to-small eggplants
 * Juice from one good sized lemon
 * ½ cup of tahini
 * 3 cloves of crushed garlic
 * ½ cup of finely chopped parsley
 * 1 tsp salt
 * ¼ cup of finely minced scallions
 * Lots of black pepper
 * 1 tsp olive oil

Directions

 * 1) Cut off the stem ends of the eggplants and prick the eggplants all over with a fork.
 * 2) Place them directly on an oven rack and let them roast until they are sagging, wrinkled, crumpled, and totally soft.
 * 3) Remove them gingerly from the oven and wait until they are cool enough to handle.
 * 4) Scoop out their insides and squeeze out the water (this removes the bitterness). Mash well.
 * 5) Combine with all other ingredients except the olive oil.
 * 6) Chill the ganouj completely and drizzle the oil over the top just before serving.