BABA GOUNAJ!!!!

Servings:6
Ingredients:
1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
1 pinch ground cumin
Sea salt, to taste
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup brine-cured black olives, such as kalamata
Directions:

1) Prepare a medium-hot fire in your grill.
2) Preheat an oven to 375°F.
3) Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
4) Grill, turning frequently, until the skin blackens and blisters and the flesh begins to feel soft, 10 to 15 minutes.
5) Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
6) Remove from the oven, let cool slightly; peel off and discard the skin.
7) Place the eggplant flesh in a bowl.
8) Using a fork, mash the eggplant to a paste.
9) Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and cumin; mix well.
10) Season with sea salt, then taste and add more tahini and/or lemon juice, if needed.
110 Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
12) Drizzle the olive oil over the top and sprinkle with the parsley.
13) Place the olives around the sides.
14) Serve at room temperature.