Recipe For Baba Ganoush

2 Eggplants

3 or 4 tablespoons of tahini sauce

2 lemons worth of lemon juice

A big pour of olive oil (five seconds or so)

2 or 3 cloves of minced garlic

1. Pre-heat oven to anywhere above 350
2. Turn on two stove burners (if you use a GAS STOVE)
3. Place an eggplant each burner and let it cook for 5 - 7 minutes, turning over at the half-way point. Skip this step if you don’t have a gas burner or grill of any sort.
4. While eggplants are on stove, dump the tahini, lemon juice, olive oil, and garlic in a bowl or food processor. HINT: cut lemon and half and twist around a fork inside the lemon pulp with while squeezing the lemon to extract juice easily.
5. Remove eggplants from stove and place on an ungreased baking pan. Sprinkle some olive oil on the eggplants for good luck.
6. Puncture eggplants with a fork. Place the eggplants in the oven and let cook for 35-40 minutes. Cook for 45 minutes if you didn’t put them on the stove originally.
7. Remove eggplants from the oven, cut eggplant near the stem so that it cools more quickly.
8. After eggplants have sufficiently cooled, peal the skin. It’s okay if there’s still a little skin on the eggplant, it won’t kill you.
9. Put eggplant pulp in bowl or food processor with the other ingredients. It’s slimy!
10. If you have a food processor, press the “ON” switch and let it zoom away. If you are doing this manually, I suggest using a potato masher.
11. Serve with PITA BREAD and any other toppings/accessories. I’ve found that baba ganoush with spinach and tomatoes in a pita wrap tastes great.

FYI — feel free to dump some salt and pepper in there if you want. I’ve also mixed a tomato into the baba ganoush itself and it’s pretty tasty.