Baba Ganoush

Based on a Recipe by Ottolenghi 

Ingredients:

4 medium eggplant

1 small tomato

2 garlic cloves

¼ cup fresh sweet onion

¼ cup fresh parsley

1 T lemon juice

2 T maple syrup

¼ cup olive oil

Salt to taste

Directions:

1. Half eggplant and place on baking sheet skin side up.  Brush with olive oil.  At 400 roast eggplant for 20 minutes or until blistered and soft.

2.  Scoop out the inside, discarding the skins and let drain in a colander for 15 minutes.

3.  Mash together in a bowl all ingredients.

Serve with fresh pita or crackers.