Baba Ganoush

This recipe comes from my friend Sandy, who treated Mercedes and I to lunch at her beach home and served this fabulous dip.

You will need:
1 large or 2 small to medium eggplant
2 - 3 tablespoons tahini
3 - 4 cloves garlic
A tablespoon of lemon juice
2 - 3 tablespoons olive oil

Begin by roasting the eggplant and a head of garlic. Drizzle these with a little olive oil and sprinkle the eggplant with sea salt and pepper. Roasting should take about 45 minutes at 325 degrees.

You can use crushed raw garlic, but as long as you are roasting the eggplant you might as well have the delectable flavor of the roasted garlic.

When these two items are cooled enough to touch, scoop out the eggplant, leaving the skins and squeeze out 3 or 4 cloves of garlic. These come out almost like toothpaste from a tube.

Put the vegetables in a blender along with the tahini, lemon juice, and olive oil. You may want to add a little more salt or some fresh parsley. Blending will only take a few seconds; the dip will get creamy very quickly.

Put the extra roasted garlic in a covered glass jar in your refrigerator and use to make a fantastic salad dressing. See Roasted Garlic and Tahini dressing on this blog.

If you haven't any charity in your heart, you have the worst kind of heart trouble.   Bob Hope