babaganoush

I looooove baba ganoush.  Absolutely adore it.  I can't think of anything better to do with egg plant, seriously.  Sure, eggplant parm is great, what with it's saucy and cheezy goodness, but mmmmmmmmmm baba ganoush.

Here's how we make ours (it's crazy easy):

Take 16oz o eggplant (1 large) and roast it on the grill with some woodchips for the smoke-effect for a while (say 1 hour at about 350-400--you can do the same sans smoke in an oven).

Then, once it's fully collapsed put it in a colander for 30 minutes.  This has 2 purposes; (1) it cools, and (2) a bit of water will come out.

Mix:  2T tahinni, 3T lemon juice, 2T parsley (if you have it/want it), 2T olive oil, 1t salt, some fresh ground pepper, and 3 cloves of minced garlic in a bowl.

Open and scrape the eggplant remnants into the same bowl.  Make sure to scrape the sides down good, that's where the smokiest bits are.

Mix it all up with a fork and let it sit for 30 minutes.

Eat like a pig-hog with whatever bread-product is about.  I just cleared out 90% of a double batch for lunch with some pita.  I'd take a picture but neither the empty bag of pita nor the mostly empty container of babaganoush is terribly impressive to look at right now.