Baba Ghanouj

This is a classic Middle Eastern dip of eggplant and tahini - a creamy sesame paste.  Eat with pita pieces or crackers, or use as a topping or side for lentil dishes.  It's a great accompaniment to vegetarian meals to add depth and richness, both for taste and texture.  There are many ways to cook the eggplant until soft - see Cook's note for options.  
2 medium eggplants
1/2 cup tahini
2 cloves garlic, pressed through garlic press
1/4 cup olive oil
Juice of 1 lemon, about 1/4 cup
1/4 tsp cayenne pepper
Palmful fresh parsley (preferably flat-leaf), minced
1/2 tsp salt

The best way to cook the eggplants is on a gas burner, in the same way as you roast a red pepper.  Line your stove with some aluminum foil, because eggplant can drip.  Lay the eggplants each on a burner on high.  Turn with tongs every minute or two, and blacken the eggplants for about 15 minutes.  The skins should be crispy and blackened, and the eggplants should be deflating on their own weight. When they are done, cut the eggplants in half lengthwise and place cut-side-down, in a colander on a plate, for at least 15-20 minutes to allow them to drain.

Alternatively, slice the eggplants in half lengthwise, and  roast them on a jelly roll baking pan at 375F for about 30-45 minutes, until they are soft and wilted.  Lay them in a colander, cut-side-down, on a plate, for at least 15-20 minutes to allow them to drain.

Pour tahini into a large mixing bowl and whisk together with the remaining ingredients.  Place each eggplant half on a cutting board and slice thinly lengthwise and then once in half across the width.  Tip into bowl with tahini sauce.  Stir together all the eggplant with the tahini, whisking a bit with a fork.  You want to break the eggplant apart, and make a smooth mixture.  Turn into a serving bowl, swirling the top.  Pour a bit of extra virgin olive oil on top and dust with paprika or a bit more cayenne pepper.

Makes 3-4 cups eggplant dip.

Cook's note: Blackening the eggplants on a gas stove really imparts a smokey flavor to the Baba Ghanouj, but is time consuming and requires constant attention.  If you are busy, as I am often, just roast the eggplants in an oven - it will still be a great dish!