Roasted Eggplant Spread
1 globe eggplant, or 2-3 Japanese eggplant
2 T olive oil
2 cloves garlic
1 T tahini
1Poke your eggplant with a fork in a few places.
2 Preheat the oven to 400.
3 Place the eggplant on a cookie sheet and roast for 30 minutes or until it’s tender through and collapsed.
4 Remove from the oven and peel off the skin after it cools.
5 Mash the flesh, blending in a couple tablespoons of olive oil, chopped garlic, salt, pepper, minced herbs and lemon juice. To taste. Add tahini (sesame seed butter) and you’ve got the famed baba ghanoush. Eat it like hummus.