Mtabbal, commonly called Baba Ghannoush

This is a yummy dip, often included in Middle Eastern mezze.

2 medium-sized aubergines (egg plant)
2-3 tablespoons of Tahini (sesame paste)
salt, pepper
juice of one or two lemons
1 garlic clove
olive oil
a dash of paprika powder
parsley for garnishing

Poak the aubergines witha fork and put them on a greased oven-proof dish or some aluminium foil. Grill for about minutes, in the oven, turning them occasionally, until the skin has changed colour. Take the aubergines out and peel them once they have cooled off.

Put them in a mixing bowl, and add 2-3 tablespoons of Tahini, salt, pepper, the juice of one or two lemons, and 1 crushed garlic clove. Mix with a blender or hand mixer and taste. The garlic should not be too strong, because its taste matures and gets much heavier with time. Add more lemon juice if needed.

Arrange the dip in a plate, sprinkle red paprika, drizzle some olive oil over it and decorate with some parsley sprigs.

Place it in the fridge, preferrably for at least a few hours before serving it with pita bread as a side dish to a main meal or as an appetizer.