Baba Ghanoush
1 Eggplant
1 tsp Black Pepper
1 tsp Salt
1/4 cup Tahini
2 tbs Olive Oil, Extra Virgin
1 Lemon, juice
Prick the eggplant on all sides with a fork, and place on a baking sheet.
Roast eggplant in 400°F oven for 30 minutes.
Place eggplant in large bowl of cold water for approximately 5 minutes.
Peel skin from eggplant and discard.
Chop eggplant into large chunks.
Place eggplant chunks in a high speed blender or food processor along with tahini, lemon juice, salt, pepper, and olive oil.
Blend until smooth.