I have never bought eggplant before, NEVER.  I don’t particularly care for it – other than as the delicious Middle Eastern dish, Baba Ghanouj.  And I’m almost embarrassed to admit the reason why I bought eggplant for the first time… I like the way they looked.  That beautiful, dark blackish purple, the smooth skin – they’re a handsome vegetable!  But as the days passed, there they sat on my counter top… I had no actual plan for them.

I love, Love, LOVE Baba Ghanouj!  It’s something that I have to order if it’s on the menu… and I had no idea how simple it is to make.

What you’ll need:

• 1 large eggplant (or 2 smalls – like my beautiful babies!)
• 2 cloves garlic (I used 3, but I’m crazy about garlic)
• 3 tbsp tahini
• 3 tbsp lemon juice
• 1/2 tsp salt

Pre-heat oven to 350 degrees.  With a fork, poke eggplant(s) in several places. Bake on a cookie sheet for about 45 minutes, until eggplant is super soft and let cool.  Peel away skin (and cut off stem & leaves obviously).  Place mushy inner eggplant in blender/food processor with other ingredients and blend.  Enjoy with pieces of bread, pita chips, fresh veggies or even spread on a lavash to drive a fresh & delicious wrap!