Baba ghanouj- an eggplant dip for AWED

I found this recipe in Tarla dalal's recipe book when I was looking for something else. The lebanese cuisine does not restrict itself to just "hummus". This delicious dip made with eggplant with other seasonings such as sesame, garlic etc is very much a part of middle eastern cuisine. It is usually eaten with pita bread. It tasted really good. And I feel , people who hate eggplant can try making it this way. They may like it as the seasonings give a very different flavour to the eggplant.

Ingredients-
Eggplant- big round - 1
Tahini or sesame seed paste- 2tbspn
Garlic cloves- 2to 3
Lemon juice- 1tbspn
olive oil- 1tsp
salt- to taste
coriander- chopped finely

Method-
Broil the eggplant on a open flame (stove top) till the skin is charred. Alternatively , you can also microwave it for around 5-6 minutes till the skin blackens. Cool it and remove the skin. Puree the eggplant along with garlic. Add the other ingredients and mix well. Garnish with coriander with little olive oil on the top. Chill slightly before you serve.
To make tahini, toast 1 tbspn of sesame seeds till they turn slightly golden brown. Cool it and then grind it adding water and little vegetable oil.

This tasty dip is my entry for A Worldly Epicurean's Delight (A.W.E.D), an event started by Dhivya of culinary bazaar and this month being hosted by Siri of siri corner.