1 large egg plant
4 table spoons on tahini sauce
juice of two lemons
1 clove of garlic
1 table spoon of extra virgin olive oil
pinch of salt
pinch of paprika
—— For decoration and garnish
2 table spoons of extra virgin olive oil
orange pepper, sliced thin
Roast the eggplant in the oven for 1 hour on 400 degrees.
Take the eggplant out of the oven and peel the skin by hand. Take the insides of the eggplant and place in a bowl. Mash the eggplant with a fork, making sure to get rid of any large chunks. Using a garlic press, squeeze a garlic into the eggplant. Add all tahini, lemon juice, salt, paprika 1 table spoon of olive oil and mix with a fork. Spread the baba ganoush of a flat plat, making a groove in the middle using a spoon. Pour the olive oil into the groove. Garnish and decorate using the parsley, sumac, olives and orange peppers.