Baba Ganoush

This is a spread. Its good on toast, sandwich, vegetables, pita.. its easy to make and only requires a few ingredients. I've made A LOT of baba ganoush in my day, it was on the menu at the brewery. If you want, you can add your favorite spices, or some parsley, or diced tomatoes.. or eat it in its simplest form. It tastes best after sitting in the fridge for a couple hours after preparation.

2 medium eggplants
1/4c tahini (sesame seed paste)
1/8c lemon juice
2 cloves garlic
salt pepper
olive oil

Set oven to 450. To roast the eggplants. Slice in half, lay flat side down, and score the skin with an X. Chop the garlic cloves into several thin pieces and stuff them inside the slits. Rub both sides of the eggplants with oil, and place flat side down on an oven tray. Pour water on the tray, just enough to cover the surface of the pan. In about 25 minutes the eggplants should look wrinkled and slightly deflated.
Allow to cool. Discard the skin, and scoop the flesh into the food processor with the remaining ingredients. Make sure the garlic gets in there too! mm mm mm