Baba Ghanoush

Though a nightshade and closely related to tomatoes and potatoes, eggplants originated in the Old World instead of the New and were likely first cultivated in southern and eastern Asia. Eggplants are the main ingredient in baba ghanoush, one of many different names for an eggplant salad or spread popular in the Middle East and Mediterranean and similar to hummus. Generally the eggplant used in baba ghanoush is roasted or broiled, giving the soft flesh a rich smoky flavor that combines well when further mixed with lemon, tahini and garlic. Although most commonly served with pita bread, I like to baba ghanoush with tortillas and socca too.

Roasted garlic adds rich depth to the baba ghanoush; raw garlic may be used instead for a fresher flavor.

1 medium eggplant, halved

½ lemon, juiced

1 clove garlic, roasted

¼ c tahini

¼ c parsley

1 tbsp olive oil, plus more for drizzling eggplant.

water

salt and pepper

1. Preheat oven to 400 degrees. Place eggplant halves on a baking sheet, skin side down, and drizzle with olive oil. Roast eggplant until soft and golden brown, 30-45 minutes. Remove from oven and set aside. Once eggplant has cooled, scoop seeds and pulp from skin and place in a food processor.

2. Add garlic, parsley, tahini, lemon and olive oil to food processor. Thoroughly combine ingredients into a thick paste. Slowly add water while continuing to process ingredients until desired consistency has been reached.

3. Season to taste with salt and pepper. Serve warm, room temperature or chilled.

Makes about 2 cups