Baba Ganouj

(Roasted Eggplant Dip)

3 Eggplants

1 T. Sea Salt

2 cloves Garlic, mashed

juice of 4 to 5 Lemons

1 c. Tahini

2 T. Olive Oil

dash of Cayenne Pepper 

Puncture the eggplant in a few spots and bake in a 375° F oven for 1 hour or until the skin is wrinkled and eggplant in tender. Let it cool. Puree eggplant in a food processor. Add remaining ingredients and process until smooth. Place in a bowl and decorate with a sprinkle of cayenne pepper. Serve on bread, chips or crackers. Makes about 2 cups.