We've been the happy recipients of many, MANY, eggplants from my mom and step-dad's CSA (Community Supported Agriculture). My step-dad is not a fan of eggplant, so throughout this growing season, we've have it coming out of our ears. My husband has an interesting technique for making his spin on baba ghanoush, that famous Levantine dish filled with eggplant, tahini, olive oil and spices. This recipe makes a small batch of the dip/spread, which is perfect for dipping crudités as an appetizer or side dish. We enjoyed the baba ghanoush with grilled chicken and zucchini.

Smoky Baba Ghanoush

serves 4

Ingredients

1 medium sized eggplant
extra virgin olive oil
1 garlic clove
1/2 lemon, juiced
1 tablespoon tahini
cayenne
salt
pepper

Special Equipment

grill
food processor

Directions

Preheat your charcoal or gas grill to medium high. Slice eggplant crosswise into 1/2 inch discs (so they don't fall through the grill). Lay out the discs on a plate or cutting board, and douse liberally with olive oil, until it is soaked through. Flip over and do the other side. Grill the eggplant for approximately 3 minutes on each side over direct heat. The surface should be blackened. The smokey blackened flavor is what makes this baba ghanoush unique.

Once the eggplant is cool enough to work with, remove the skin. In food processor, process garlic clove until finely minced, add eggplant, tahini, lemon juice, a pinch of cayenne, salt and pepper to taste. If needed, add a little more olive oil to create the desired consistency. Serve room temperature or chilled. It also makes a nice spread for sandwiches or wraps.