Baba Ganoush
¼ cup tahini
Juice of 1 lemon
2 cloves garlic, crushed
Pepper & salt to taste
½ cup yoghurt (optional)
Bake eggplants until skin is blackened and interior is soft. Allow to cool till comfortable to handle. Scrape eggplant innards into a bowl. Add all other ingredients. Puree until smooth. Add more lemon juice if desired. Serve with pita bread or as a filling for grilled mushrooms (sprinkle with fresh coriander for latter),