True Lemon Babaganoush

Directions

1. Don’t peel the eggplants or chop the stems. Pierce each side of the eggplants with a fork. Place in the oven and roast for about 45 minutes turning them over 2 or 3 times. The eggplants are done when the outer shell is blackened or charred, and the inside is soft.
2. Let cool a little. Cut the eggplants open lengthwise and scoop out the pulp. Put the pulp in a mixing bowl and mash it into a puree with a fork or blender. Throw out the skin.
3.  Using mortar and pestle, crush the peeled garlic with the salt into a smooth paste.
4. Add the True Lemon and the tahini alternately to the garlic mix, blending well.
5. Add the tahini mixture to the eggplant puree and beat gently but thoroughly until the babaganoush has a smooth consistency.
6. Pour onto a serving dish or platter.  Just before serving, garnish the baba ganoush with chopped parsley or parsley leaves. Serve chilled or at room temperature with olive oil, pita and radishes.