This is one of our favorite ways to consume traditional eggplant. It is similar to hummus in flavor and uses. However, the baba ganoush mirrors the flavor of the eggplant, so if you have a bitter eggplant, the baba ganoush will be bitter. Try to use your eggplant quickly after getting them, preferably from the farmers' market or from a CSA to reduce the risk of bitter, old eggplants. M loves this for snacks and I feel good giving it to her thanks to the eggplant and protein in the sesame butter (tahini). We eat this with pita wedges (sometimes we get around to toasting the pita first which we think improves it). If it dries out in the refrigerator, just add a little olive oil. Piercing the eggplant with a fork prevents it from exploding (just what you always wanted in your oven--an exploded eggplant)
1 medium eggplant
1/4 c lemon juice
1/4 c tahini (sesame butter)
1/4 - 1/2 t cumin (optional--but we always use)
1 small clove garlic
parsley sprigs (optional)
Pierce the skin of the eggplant and roast on grill or broiler until the skin is black on all sides and the eggplant is oozing. Throw the eggplant in cold water and peel. Drain the flesh and pop into food processor. Process until eggplant is fine. Add remaining ingredients and process until smooth. Season with more lemon juice, tahini or garlic as necessary. Serve with pita.