bibliosylph's Baba Ghanouj

This recipe is from Mediterranean Light by Martha Rose Shulman. My hardbound copy is nearly 20 years old, but I just learned you can find a paperback of it here.

2 lbs (2 medium-large) eggplant
juice of 1-2 lemons, to taste
2 garlic cloves, minced
4 Tbs plain yogurt
2 Tbs tahini (sesame paste)
salt and freshly ground pepper, to taste
1 tomato, chopped
1 green pepper, minced
2 Tbs chopped fresh parsley

Preheat the oven to 450 degrees. Cut the eggplants in half and score on the cut side with a sharp knife, down to the skin but not through it. Place the eggplants cut side down on an oiled baking sheet and bake for 20-30 minutes, until charred and shriveled. Remove from the heat and allow to cool.

Remove the eggplant flesh from the skins, discard seeds, and mash flesh to a puree in a mortar and pestle, blender, or food processor. Stir in the lemon juice, garlic, yogurt, tahini, salt and pepper to taste, tomato, and green pepper. Mound in a bowl and sprinkle the parsley on top. Serve with crudites, pita, croutons, etc. This dish will keep in the refrigerator for 3 or 4 days.