• knife
• cookie sheet or grill
• platter
• spoon
• food processor or blender
• wooden spoon

• 2 pounds eggplant
• 1 T olive oil
• ½ c fresh lemon juice
• 2 cloves garlic, minced
• 4 T tahini
• 4 T plain yogurt (optional)
• ½ t salt

Bake or grill: If baking, place eggplant face up on cookie sheet and put on oven pre-heated to 450. If grilling, place eggplant face down over medium heat.

Cook for 40-50 minutes, until eggplant is black and soft. (Smaller eggplants will take less time.) Lay out on the platter to cool.

With a spoon, remove the eggplant flesh from the skin and place in blender or food processor. Discard skin.

Blend/process on low speed for a few seconds, until consistent.

Mix in remaining ingredients, taste, and add more tahini, lemon juice, and/or salt as necessary. Chill for about an hour.

Arrange baba ganouj in a shallow bowl, drizzle with olive oil and sprinkle with parsley. Serve with vegetables, warm pita bread, or felafel.

Baba ganouj keeps pretty well in the fridge, except for one thing: the garlic gets stronger with each passing day. If you're not planning to eat the baba ganouj right away, you might want to cut down on the amount of garlic for this recipe.

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