Baba Ganoush

Photos © Nick Young 2011

Here's my take on the classic dip.

1 Large Eggplant (aka Aubergine)
1/4 cup tahini paste*
1/4 cup extra virgin olive oil
2 cloves of garlic
2 lemons, juiced
Salt and pepper

Roast the eggplant in a 400° F oven for about 30 minutes, turning occasionally. Once done halve and scoop out the flesh, place on a cookie sheet and put back in the oven for about 10 minutes to dry out a little.

Blend all the ingredients together in a food processor.

Drizzle with a little extra virgin olive oil and serve with tortilla chips or warm pita bread.

*Tahini paste can be found at most middle eastern grocery stores, or on Amazon.com