Appetizers or starters

Baba Ganoush

1 hour

1.
Preheat the oven to 230 °C. Prick the eggplants with a fork and set them on a baking sheet. Bake them for 30 or 40 minutes until they are soft. Let them cool a little.
2.
Slice each eggplant lengthwise, scoop the flesh from the skin and blend it in a blender until it forms a smooth purée.
3.
Add the lemon juice, tahini, minced garlic, and salt and pepper to taste. Mix well.
4.
Transfer the mixture into a bowl. Add 3 tablespoons of extra virgin olive oil, season to taste and stir. Cover with plastic wrap and refrigerate for at least 2 hours.
5.
Before serving, make a well in the center, pour in some olive oil and sprinkle with chopped parsley. Serve with warm pita bread.