Baba Ganoush

We went to the Farmer's Market a few days ago and bought a beautiful white eggplant. Tonight, I made baba ganoush for the first time! It turned out to be delicious and I am posting the recipe because I know that all of our friends and family would love to try it. Ok, maybe just Melissa. And possibly Jen.

Ingredients:
1 large eggplant
2-4 cloves garlic, minced (I like a lot of garlic, so I used 4 cloves)
2 tbsp extra-virgin olive oil
2 1/2 Tbsp lemon juice (juice of one lemon)
2 Tbsp tahini
1/2 t salt
~1/2 t paprika
dash of cumin
chopped fresh parsley if you have it - I didn't

Preparation:
1. Preheat oven to 350° F.
2. Slice eggplant in half longways. Place sliced sides down on baking sheet
3. Roast the eggplant for about 50-60 minutes, until very soft
4. Cool.
5. Scoop roasted eggplant out of skins and place in a food processor. Add remaining ingredients into the food processor. Puree.
6. Refrigerate (if you can wait that long!) Serve with toasted pita wedges.