BABA GHANNOUJ SOUP

Steps:

• 1. Heat the eggplant in a 350 degree oven for 15 to 20 minutes.
• 2. Cool,
• 3. Holding it by the stem, carefully peel the skin away and remove the stem.
• 4. Puree with the tahini, garlic, and salt.
• 5. Stir into the heated stock, then bring to a simmer. Partially cover, then simmer for 30 minutes.
• 6. Remove from heat and press through a sieve, discarding solids.
• 7. When ready to serve, heat the soup, then beat the egg with the lemon juice and stir through the simmering soup to form long egg strands.
• 8. Simmer for another minute, then ladle into bowls and top with handfuls of fresh chopped parsley. Top with toasted strips of pita bread.
• 9. Serve with warm triangles of pita bread on the side.