BABA GANOUSH

Ingredients:

• 4 small eggplants, Fairy Tale or Italian, approximately 1/2 pound each, halved lengthwise,
• 4 tablespoons tahini,
• 4 tablespoons olive oil (optional), if too dry,
• Vegan kosher parmesan, or a vegetarian casein parmesan if dairy,
• Paprika,
• Juice of 1 large lemon,
• Salt and pepper to taste, and/or GOYA Adobo all purpose seasoning,
• 1/4 cup olive oil or other vegetable oil for frying,
• 6 kosher pita, quartered into appropriately sized wedges, and toasted,

Directions:

1. Preheat oven to 400 degrees F. Prick the eggplant to prevent skin bursting. Heat oil for frying in a large skillet over medium high heat, and place eggplant in the skillet, cut side  down, for approximately 5 minutes or until golden brown.

2. Flip the eggplant, add salt and pepper or Adobo all purpose seasoning, and  place in a baking dish for 15 to 20 minutes, until tender.

3. Leave eggplant to cool or place on a cooling rack, and then peel it to remove the skin.  Mash the eggplant, and drain excess liquid in a strainer.  Then, transfer the strained eggplant "puree", to large bowl. 

4. Thoroughly beat together in the large bowl, or puree in a food processor, the: eggplant, tahini, lemon juice, and extra olive oil (optional). Season with salt and pepper to taste.

5. Sprinkle with Freshly grated parmesan (if dairy) and paprika.

6. Serve immediately, and with pita wedges if serving as a dip.