Baba Ghanoush vegetarian vegan non-dairy eggplant 1 medium eggplant 1/4 tahini 2 lemon juice 2 water 2 parsley 1/2 salt 1/2 paprika 1 olive oil Brush the eggplant with oil and pierce it with a fork. Place the eggplant in a baking dish and broil it in the oven until the skin is blackened, about 45 minutes. Remove the eggplant from the dish and place it in a bowl filled with cold water. Once the eggplant has cooled, peel the skin off and collect the pulp. Reserve some of the blackened skin. Squeeze excess liquid from the pulp and place it in a food processor along with a small amount of the skin. Add remaining ingredients except olive oil and process until smooth. Refrigerate for several hours. Stir in olive oil and serve. 6