BABA GANOUJ
MAKES 6 SERVINGS FOR DIPPING AND CALLING IT DINNER

2 medium small eggplants
Juice from one large lemon
½ c. (125 mL) tahini
3 medium cloves garlic, crushed
½ c. (125 mL) finely chopped parsley
1 tsp. (5 mL) salt
¼ c. (50 mL) finely minced green onions
Lots of freshly ground black pepper
1 Tbsp. (15 mL) olive oil

Preheat oven to 400F (200 c). Slice the stem ends from eggplants and prick eggplant all over with a fork. Place directly on oven rack and roast slowly until completely ‘pooped’. When they are sagging, wrinkled, crumbled, and totally soft, you’ll know they’re ready. Remove very carefully from the oven and wait until cool enough to handle. Scoop out the insides and mash in a bowl. Add remaining ingredients except for oil and blend together until smooth as you like. Taste and add more salt and pepper if you wish. Drizzle with oil just before serving. Serve with lots of crisp veggies and cubes of bread for dipping.

Variations:

1/ Saute 1 c. (125 mL) finely minced cooking onions and 1 c. (250 mL) finely minced mushrooms in olive oil with a little salt added. When soft and cooked as you like, add to ganouj above.

2/ To the main recipe add 1 c. (125 mL) plain yogurt or sour cream, ½ tsp. (2 mL) ground cumin, a few dashes of cayenne and mayonnaise to taste.   

3/ Stir in a little fire-roasted, diced tomatoes.