Baba Ghannouj - Lebanese Eggplant Dip

Ingredients

1 large Eggplant - you could also experiment with some of exotic eggplants listed on the how to grow eggplant page listed below
3 cloves finely chopped garlic
a large lemon
4 tablespoons tahini
a pinch of idonised salt

Method

Bung eggplant in the oven and cook until soft and mushy - approximately 20 minutes in a hot oven. Cool it, peel it, blend it all in a blender or a food processor is probably better with all the other ingredients except lemon. When finished jsut stir in as much lemon juice as you desire.