Roasted Eggplant Dip (Baba Ghanoush)
for 2 cups:
3 med eggplant (about 3&1/2 - 4 lbs)
5 tsp tahini (can substitute 1 Tbl peanut butter plus 1 tsp roasted sesame oil the dark kind)
2 cloves garlic, chopped
Juice of 1 large lemon (about 1/4 cup)
1/2 tsp salt
1 Tbl. good olive oil

Prick the eggplants a few times and roast in a preheated 400 degree oven 45-60 minutes until flesh is very soft. When cool enough to handle, split open & scrape insides into food processor. Add the rest of the ingredients and puree until smooth. Good with pita bread, pita toasts, veggies, lavosh chips, wheat thins, just about anything.

You can adjust the garlic-- I like lots. I've also just roasted a full head of garlic, as is, brushed with olive oil, along side the eggplant. You have to use twice as much, but it's a smoother flavor. Just squeeze the roasted cloves out of their skins into the food processor. You can find tahini in most supermarkets these days, and you can always find sesame oil in the Chinese section.

-4 Eggplants
-3 cloves of garlic
-4 medium-sized beef tomatoes
-vegetable oil for frying
-salt
-cayenne pepper

-Peel eggplants and cut into semi-circles.

-Marinate in salt for half an hour and then wash.

-Heat the oil in large frying pan and fry eggplants on both sides until brown .
-Place the fried eggplant pieces on kitchen towel and cover them up with one to absorb oil

-Stir fry the garlic cloves ,but don't brown them

-Cut the unpeeled tomatoes into medium -sized pieces and add to the garlic and stir until you have a sauce with chunks of tomatoes in it.Add cayenne pepper and water if necessary.
-Remove the sauce from the fire and add the eggplants.