6 small eggplant
2 tbsp tahini paste
1/2 bulb of garlic
pinch of kosher salt
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Cut eggplant in half, brush with olive oil and roast @350 for approximately an hour-when the bottoms become caramelized-they're done. Let the eggplant cool slightly then simply pulse all of the ingredients together in a food processor. Really easy--really delicious. I love baba ganoush and humus with bread or vegetables, but also as an alternative spread for sandwiches, wraps...etc. Enjoy!