Delicious Baba Ganoush

Ingredients:

4 or so Japanese eggplants, the long, lighter purple variety.  Though any eggplant will work
¼ cup tahini sauce
2-4 Tablespoons lemon juice, about ½ lemon
2-4 Tablespoons olive oil
½ teaspoon salt

Optional: Add 1-2 cloves roasted garlic, or 1 teaspoon dried garlic, or add some fresh parsley or mint, chopped.  Or for a little spiciness how about a ½ teaspoon cumin and/or ½ teaspoon paprika.

Directions:

Preheat the oven to 400 degrees.  Cover a baking sheet with parchment paper.  Poke a bunch of holes into the eggplants with either a knife or fork.  Drizzle some olive oil over the top of the eggplants.  Bake them in the oven for about 45 minutes, turning them over half way through.

When the eggplants are cool, Scoop the flesh out of the eggplants into a food processor.  Compost the skins.  Add tahini, olive oil, lemon juice and spices (not parsley or mint if using, chop those and put them on the sauce as a garnish.)

Blend until thick and creamy.  Taste and adjust seasonings if necessary.

Serve with pita bread, focaccia, or fresh veggies.  Delicious appetizer to share with friends!