Baba Ganoush
by Jes Mostek
serves: 4
  A spicy, delicious, and healthy Mid-Eastern Dip for pita chips, bread, or veggies. It's made up, primarily, of eggplant, tahini (sesame seed paste/butter, and spices)
  2 med.   eggplants
  4 cloves   garlic
  5 T.   Tahini paste
  5 T.   olive oil
  1/4 c.   lemon, juice and zest
  1/2 tsp.   paprika
    salt and pepper to taste
  1. Wash and cut eggplants in half, rub salt on the inside and let them rest for a few minutes.

2. Preheat oven to 350 (alternately, you can use the grill and you'll get a rich, smoky flavor... preheat grill to medium heat)

3. Rinse the eggplants under running water and then dry them with kitchen paper.

4. Place them on a tray and cook them for about 25 minutes (until they are soft).

5. Once they are out of the oven, peel them entirely. You'll see that if they are well-cooked, the peel is easy to take away by gently pulling it off the vegetable.

6. Put the cooked and peeled eggplants in a food processor or mixer (or mash by hand with a potato masher) with all the other ingredients (garlic, tahini paste, lemon juice, olive oil, paprika powder, cumin powder and salt). Mix them until you get a smooth puree/paste.

7. Serve warm or cold with flat bread, pita chips, or cut veggies.